Enchilada Rice
I love rice. I could eat rice any time of the day. Rice goes with just about any dish. This Enchilada Rice evolved one afternoon from the Spanish Rice recipe I have from my mother. Both recipes share that rice, butter, onions, bell pepper, tomatoes, and chicken stock.
The Spanish Rice recipe is one that I still love and use. In fact, my family actually has it as one of the many side dishes at Thanksgiving. Where the Enchilada Rice differs is the addition of the Enchilada Sauce, Heavy Cream, and Cheese.
I enjoy rice from every culture and all rice baked dishes, including but not limited to All-American Chicken and Rice; Italian Risotto Rice; Persian Basmati Rice; Green Lemon Rice; Spanish Rice; Paella; Japanese sushi rice; Wild Rice, and so on. In fact, I don’t think that I’ve met a rice that I don’t like. Anyway, I digress…
Enchilada Rice as a Lunch/Dinner Side
The Enchilada Rice works well with a many dishes. I serve it with my Chicken Enchiladas.
It goes great next to baked or grilled chicken. It also goes great next to baked turkey. Thanksgiving side dish anyone?
This rice would even go next to a blackened salmon.
Enchilada Rice as a Breakfast Side
However, I often use it as part of one of my mouth-watering breakfasts.
Oh, how I love leftover rice. This is probably one of my favorite kinds of leftovers because it gets transformed the next day into a delicious breakfast. In fact, when I make this rice next to a main course for dinner, I make extra just so I can have some the next day.
This Enchilada Rice is especially good served the next day with a simple buttered omelet, fried eggs, or eggs over medium. Flavorful, decadent, and absolutely delicious.
Leftover Enchilada Rice turned into a most delicious breakfast.
Steps to Delicious and Versatile Enchilada Rice
First, melt the butter in a saucepan, casserole dish or stock pot. Add the chopped onions and chopped bell peppers. Cook on medium heat until the onions and bell peppers begin to soften.
Onions and Red Peppers cooking.
At this point, stir in the rice. You want the rice coated in the butter. Cook for another minute.
Add the chicken stock, water, enchilada sauce, and chopped tomatoes. Simmer on medium for about 18 minutes.
Stir in the cream and shredded cheese. Lower the heat to low-medium and cook for 2 additional minutes, or until the cheese has melted into the rice.
See how creamy and delicious it looks? I almost want to dive in with a gigantic fork!
Enjoy!
Enchilada Rice
Ingredients
- 2 Cups Long Grain Rice (I use Uncle Ben's Original Long Grain Rice)
- 4 Tbsp Butter
- 3/4 Cup Chopped Onions
- 1/2 Cup Chopped Red Bell Pepper
- 1/2 Cup Chopped Tomatos
- 4 Cups Chicken Stock, plus one cups of water
- 1/2 Cup Enchilada Sauce (of your choice)
- 2 Tbsp Heavy Cream
- 1/2 Cup Shredded Cheddar or Mexican Cheese Blend
Instructions
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First, melt the butter in a saucepan, casserole dish or stock pot. Add the chopped onions and chopped bell peppers. Cook on medium heat until the onions and bell peppers begin to soften.
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Stir in the rice. You want the rice coated in the butter. Cook for another minute.
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Add the chicken stock, water, enchilada sauce, and chopped tomatoes. Simmer on medium for about 18 minutes.
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Stir in the cream and shredded cheese. Lower the heat to low-medium and cook for 2 additional minutes, or until the cheese has melted into the rice.
Recipe Notes
This rice dish goes great next to a variety of dishes.
Visit our side dish page for more ideas.