Love Mexican food? Me too, and I am willing to bet you will love this easy recipe! Top woth some guac and sour cream if you’re really feeling indulgent.
Servings: 4 servings per recipe
Calories: 236kcal
What You Need
- 1 c. white or brown rice uncooked
- 2 c. low sodium chicken broth low sodium
- 1 Tbsp TLC Original House Seasoning
- 1 tbsp TLC Taste of Arizona Seasoning
- 1 tbsp TLC 3 Amigos Spicy Seasoning (optional to add more heat)
- 15 oz. can red enchilada sauce divided in two
- 1 t. chopped jalapeno optional
How to Make It
- Combine rice, garlic powder, and onion powder in a large sauce pan.
- Pour the chicken broth and ½ the enchilada sauce over the rice mixture.
- Bring to a rolling boil and reduce to a simmer.
- Cook for 20 minutes or until rice is tender.
- Fluff with a fork and add remaining enchilada sauce as desired.
- Add jalapeno (optional).
Nutrition
Serving: 1g | Calories: 236kcal | Carbohydrates: 25g | Protein: 8g | Fat: 10g
Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)
What You Need
- 2 Poblano peppers You may also use bell peppers
- 1 recipe of our Spanish rice
- 2 T. blue cheese
- 1 T. TLC Taste of Arizona Seasoning SoCal Cilantro Lime, Taco the Town, 3 Amigos spicy or Christy's Chile Lime (or mix n match)
- 1 T. chopped cilantro
- ½ c. shredded Mexican cheese
How to Make It
- Preheat oven to 375 degrees.
- Make a slit in the Poblano pepper from stem to tip and remove all seeds from the inside.
- Place in a lightly greased baking dish.
- Combine the rice mixture with the blue cheese and the cilantro and stuff into the pepper.
- Top pepper with shredded Mexican cheese.
- Bake for 45 minutes until cheese is golden brown and bubbly.
- TIP: May use Zatarans’ Spanish rice mix. Cook according to the package directions and then add 15 oz can red enchilada sauce and 1 t. diced jalapeno when it is thoroughly cooked.
