Enchilada Rice Bake
50 mins
Serves 1
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Enchilada Rice Bake
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50 mins
Serves 1
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Directions
1
Add the rice, enchilada sauce, rotel, 1 cup broth, and butter to a 9x9 prepared baking dish.
2
Add the rice, enchilada sauce, rotel, 1 cup broth, and butter to a 9x9 prepared baking dish.
3
Add the rice, enchilada sauce, rotel, 1 cup broth, and butter to a 9x9 prepared baking dish.
4
Stir to combine.
5
Stir to combine.
6
Stir to combine.
7
Cover and transfer to 375 degree oven for about 30 minutes.
8
Cover and transfer to 375 degree oven for about 30 minutes.
9
Cover and transfer to 375 degree oven for about 30 minutes.
10
After 30 minutes check the rice for tenderness and give it a good stir.
11
After 30 minutes check the rice for tenderness and give it a good stir.
12
After 30 minutes check the rice for tenderness and give it a good stir.
13
If it’s too dry and not yet cooked, add more broth and return to the oven for another 10 minutes.
14
If it’s too dry and not yet cooked, add more broth and return to the oven for another 10 minutes.
15
If it’s too dry and not yet cooked, add more broth and return to the oven for another 10 minutes.
16
Top with cheese and continue baking in the oven for another 10 minutes until the cheese is melted.
17
Top with cheese and continue baking in the oven for another 10 minutes until the cheese is melted.
18
Top with cheese and continue baking in the oven for another 10 minutes until the cheese is melted.
Ingredients
1.25 cups white long grain rice
1.25 cups white long grain rice
1.25 cups white long grain rice
10 oz can red enchilada sauce
10 oz can red enchilada sauce
10 oz can red enchilada sauce
10 oz can rotel
10 oz can rotel
10 oz can rotel
1 cups chicken broth
1 cups chicken broth
1 cups chicken broth
4 tablespoons butter
4 tablespoons butter
4 tablespoons butter
1 c shredded Colby jack cheese or cheddar
1 c shredded Colby jack cheese or cheddar
1 c shredded Colby jack cheese or cheddar
Equipment
9x9 prepared baking dish
oven