I was making my Chicken Enchiladas for dinner and need a quick side dish. Figured this recipe looked easy and had lots of good reviews. Luckily I had all the ingredients on hand.
After reading some of the reviews I made a few changes as others found helpful. First while softening up the onions I added in a little garlic. I did not brown the rice, just sauted it before it started to color up. I was using a long grain rice so I added in an extra 1/2 cup of broth and also a couple tablespoons green chillies since I had some left over from my enchilada recipe. I sealed the pan with foil and the lid and did not peak until the 20 minutes was up.
Came out nice and fluffy, a little brown on the bottom, but it had a nice flavor and happy it wasn't all clumpy.
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I was making my Chicken Enchiladas for dinner and need a quick side dish. Figured this recipe...