Prep 10 mins
Cook 25 mins
This is a simple flavorful rice that I came up with to as a compromise for my picky eater daughter. It closely resembles the rice served at the local Mexican restaurants in San Diego.
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1⁄2 sweet onion, diced
- 1 cup rice
- 2 cups water
- 1 chicken bouillon cube
- 1⁄2 teaspoon kosher salt (less if regular salt)
- 1⁄4 cup mild canned enchilada sauce (not salsa)
- 1 -2 tablespoon grated carrot
- 1 -2 green onion, for garnish
- Saute onion in oil until translucent.
- Add rice and saute a few more minutes.
- Add remaining ingredients and bring to a boil.
- Stir, cover and reduce heat to simmer.
- Simmer for twenty minutes without removing lid.
- Fluff with a fork and serve with chopped green onions on top.
- Note: The mild enchilada sauce adds flavor without adding spiciness. If using hot enchilada sauce, I would cut the amount in half at least.
This is a very good rice recipe. I followed the recipe exactly. The only difference I made was that I sauteed the onions with 2 teaspoons of oil instead of using butter since I didn't have it available.
Simple recipe that turned out well with some changes. It has a nice consistency and flavor. I didn't think it had enough flavor though so I used two cups of home made enchilada sauce and added a little more water. I also didn't add the bouillon or the carrots. Overall I have used this recipe for a few years now and really like it.
This rice did not do it for us, unfortunately. We thought it was very bland and I had even doubled the enchilada sauce. I used long grain rice which was a mistake - I should have used parboiled rice. It would have helped the consistency but not the flavour. I used chicken broth instead of water. Sorry that I couldn't give a better review. Made for Zaar Stars Tag.