This Chicken Enchilada recipe was dinner tonight; it has quickly become a favorite. I have made Mexican rice a couple times; tweaking the ingredients each time.
1 cups uncooked white rice
1/8 cup vegetable oil
2 cups water or chicken broth
1 small onion, diced
1 small tomato, diced
1/2 can green chilies
1 tbsp dried cilantro, chopped (add at the end)
1 tsp seasoned salt
1/2 tsp. garlic powder
1 tsp cumin
1/2 tsp cayenne pepper
1 tsp sugar
1/2 tsp Spanish paprika
Dice onion and tomato; set aside. Put rice in a bowl and add all of the spices. Pour oil into a large pan and add the onion.
Cook until onion is tender; add uncooked rice and all of the spices. Cook for 1 minute; add diced tomato and green chilies and stir. Add 2 cups water; bring to a boil.
Lower heat to simmer, cover, and cook for 20 minutes. Add cilantro.
I made about half of this recipe for the two of us. The 1/2 can of green chilies was left over from the enchiladas so I added it to the rice. I did stir the rice several times as it cooked so it didn’t burn to the bottom.