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“The success of this recipe will depend on the quality of your chicken broth and brand of diced tomatoes so try to purchase the best quality. Adjust the spices to taste.”
READY IN:
40mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan heat oil with butter over medium heat; add in rice and cook stirring until the rice is lightly browned (about 7-8 minutes).
  2. Add in the onion, garlic, green bell pepper, jalapeno pepper, chili powder and cumin; cook stirring with a wooden spoon for about 3 minutes or until softened).
  3. Remove saucepan from heat and slowly add in the chicken broth, return to heat and bring to a boil over medium heat.
  4. Add chilies, diced tomatoes with juice and bouillon cube; bring to a boil, cover and reduce the heat to low.
  5. Season with salt, black pepper and cayenne.
  6. Add in cilantro (if using).
  7. Cook for about 20-22 minutes or until the rice is cooked.
  8. Drizzle red enchilada sauce over the rice.

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