Mexican Rice II

If you've got long-grain white rice, chicken broth and ancho enchilada sauce, you're most of the way to this chicken: about 55 minutes of cooking across 6 steps. You'll find the full ingredient list (with a scaler to change the servings), 6 steps of method, substitutions, and ideas for what to serve alongside.

55 minServes 4Easy4 of 8 likely on hand

You'll mainly reach for frying pan / skillet and saucepan. At easy difficulty across 6 steps, it's a good one for a busy evening.

What you'll need

Servings4

Shopping list (4)

1.5 cups long-grain white rice
3 cups chicken broth
1/2 cup ancho enchilada sauce
1 chile fresh red chile

Pantry staples (you likely have these)

1 onion small onion
3 cloves garlic
3 tbsp oil or lard
to taste salt

Diet: contains meat, based on every ingredient listed below.

Contains: none of the major allergens we track from the ingredients listed.

Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.

Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.

How to make it

Rinse the rice in a sieve under cold running water until the water runs clear, then drain it well to remove excess surface starch.
Heat the oil or lard in a heavy lidded saucepan over medium heat, add the drained rice and fry, stirring often, for 4 to 5 minutes until the grains turn opaque and lightly golden.
Stir in the finely chopped onion, minced garlic and seeded chopped red chile and cook for a further 2 minutes until fragrant and softened.
Pour in the enchilada sauce and chicken broth, season with salt and stir once to combine, scraping the bottom of the pan.
Bring to a boil, then reduce the heat to low, cover tightly and simmer undisturbed for 18 to 20 minutes until the liquid is absorbed and the rice is tender.
Remove from the heat and let the rice stand, still covered, for 5 minutes, then fluff gently with a fork and adjust the salt before serving.

You'll use: Frying pan / skillet · Saucepan · Pan

Tips & common questions

How long does Mexican Rice II take to make?

About 55 minutes from start to finish — an estimate based on the 6 steps and 8 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.

Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.

Mexican Rice II is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Lindo Mexico II - May 2022 - Sarah Stierch 12.jpg by Missvain, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.