3-INGREDIENT MEXICAN RICE

1. This first step is optional but I find it helpful to rinse the rice first to get off that extra starch. After you've rinsed it well, then start the recipe. In a large skillet (or saucepan) stir together 1 cup basmati rice, 2 cups chicken broth and 10 ounce can red enchilada sauce. 2. Turn heat to medium-high and bring to a gentle boil. Stir well. Cover pot and turn down heat to low. 3. Cook for about 10-15 minutes until rice is tender. Stir mixture and season with salt and pepper, to taste.