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.
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
Shopping list (4)
Pantry staples (you likely have these)
π Unit converter
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 Β· Saucepan Β· Pan
Tips & common questions
How long does Mexican Rice II take to make?
About 55 minutes from start to finish β 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 β 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.
Related recipes
Mexican Rice II is an original recipe developed in-house by Consomee. 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 on top β how we source recipes.