Mexican Rice for Enchiladas - Passion Is Cooking

Mexican Rice for Enchiladas

Mexican Rice for Enchiladas

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 10


  • 700 grams long grain rice
  • 350 grams tomato puree
  • 90 grams chopped onions
  • 2 garlic cloves
  • 1.75 litres chicken stock
  • Salt to taste


  • Rinse the rice and soak for 30 minutes and drain well.
  • Heat oil in a pot, add rice and stir over moderate heat until lightly brown.
  • Add garlic, onions and tomato and cook until mixture is dry.
  • Add the stock or water and salt and simmer uncovered over medium heat until liquid absorbs.
  • Cover the pot, turn the heat extremely low and cook for an additional 5 to 10 minutes or until rice is cooked.
  • Remove from the stove and set aside for next use.
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Chef Dario and Anita

Dario Anita playful fun kitchen, Passion Is CookingChef Dario Tomaselli and Rich Life & Health Strategist Anita Heidema share a common goal.

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