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Enchilada Rice

Complete dinner with this amazing side dish whether you are serving Mexican favorites or not! Great along side grilled chicken or your favorite taco.

Complete dinner with this amazing side dish whether you are serving Mexican favorites or not! Great along side grilled chicken or your favorite taco.

6
15 minutes
30 minutes
45 minutes

Ingredients

  • 1 tablespoon olive oil
  • ½ cup chopped red bell pepper
  • ½ cup chopped green bell pepper
  • 1 ½ cups long-grain rice
  • 2 ½ cups water
  • 1 cup LA VICTORIA® Red or Green Enchilada Sauce
  • ½ cup fresh corn kernels
  • ½ teaspoon kosher salt
  • ½ cup chopped fresh cilantro

Directions

  1. Heat oven to 350°F.
  2. In 10-inch cast-iron skillet, heat oil over medium heat.
  3. Add bell peppers and cook 5 minutes or until softened.
  4. Stir in rice and cook 1 minute.
  5. Add water, enchilada sauce, corn and salt and bring mixture to a boil.
  6. Remove from heat and cover with lid or aluminum foil.
  7. Bake 30 minutes or until liquid is absorbed and rice is tender, stirring after 15 minutes.
  8. Stir in cilantro.

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