Savory and moist, with a kick of spice, makes this rice makes a perfect main or side dish for any Latin American inspired meal. 


  • 1 ½ cups brown rice
  • 1 ¾ cup green enchilada sauce, mild
  • 2 cups water
  • 1 14.5 ounce can diced tomatoes
  • 1 4 ounce can green chiles
  • 1 cup whole kernal corn
  • ¼ cup chopped cilantro


  • In a covered medium saucepan, bring rice, 2 cups of water, and 1 cup of enchilada sauce to a boil. Turn down to a simmer, stirring occasionally, until most of the water is absorbed (about 30 minutes).
  • Add the rest of the enchilada sauce, tomatoes, green chiles, and corn.
  • Cover the saucepan and allow it to simmer until the rice is tender (about 15 minutes).
  • Add fresh cilantro and serve warm.

Ready in about 1 hour 15 minutes
Makes 4-6 servings

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Desiree Kröper

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