I'm addicted to this yummy rice. It goes well with any Mexican entree. It's an easy dish to take to a pot luck party and always gets rave reviews. You will need the following ingredients:
1 1/2 cups Brown or White Minute Rice1 can chicken broth 14 oz.
1 can green chili enchilada sauce 10 oz.
1 Tblsp dried minced onion
1 can diced green chilis
1 can original Rotelle tomatoes
shredded Cheddar or Monterey Jack cheese for the top
Drain liquid off tomates. (If you prefer a less spicy version, just omit the tomatoes.)
Combine everything except the cheese in an 8 x 8 baking dish.
Mix it all up and bake uncovered for 35 minutes at 350 degrees.
Top with shredded cheese and bake 5 more minutes until cheese has melted.
You can serve this with additional toppings if you like, such as fresh chopped tomatoes, guacamole, olives, sour cream, cooked chicken, etc.
Note I usually increase the recipe by using a 28 oz. can of green chili enchilada sauce, 2 cans of broth, 4 cups rice, and 2 Tblsp onion. I leave the green chilis and tomatoes the same as the original recipe.
Yum! What a great side dish for Mexican night, which I'm always in the need for! Thanks for sharing at Church Supper. Have a blessed week and Happy Easter! ~EMM
ReplyDeleteThis chili rice looks so yummy! We love mexican food! Thanks for sharing. We loved having you join us for "Strut Your Stuff Saturday." Hope to see you again soon! -The Sisters
ReplyDeleteI've been looking for a good Mexican Rice recipe--this could be it. It looks delicious.
ReplyDeleteThis looks delicious! I love rice...thanks so much for sharing at Mix it up Monday :)
ReplyDeleteA wonderful dish that I appreciate your sharing with My Meatless Mondays. It is being featured this week.
ReplyDelete