Only substitution is I used was cooked rice (leftover from Chinese takeout a few nights before) and fresh salsa instead of tomatoes. Made it super simple and fast. We aren't rice eaters, but it accompanied the Chicken Enchiladas Verde perfectly. Will add this to the rotation every couple months.
Chicken Enchiladas with Salsa Verde Menu
A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. (Serves 4)
Spanish rice *
* Cook 2 slices bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, crumble. Add 1/2 cup chopped onion and 2 minced garlic cloves to drippings in pan; cook 4 minutes, stirring occasionally. Add 1 cup rice; 2 cups fat-free, less-sodium chicken broth; and 1 (14.5 ounce) can drained diced tomatoes. Stir to combine. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in crumbled bacon and 1/3 cup sliced green onions just before serving.
Cooking Light, April 2006
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Ratings and Reviews (4)Be the first to rate it Add a Review
jaguar28 Posted: 01/08/14 Worthy of a Special Occasion
CastleBee Posted: 08/14/12 Worthy of a Special Occasion
I made this last night and it was scrumptious! Followed the recipe to the letter. The only variation I might do is add a can of green chilies next time - which only reflects my personal taste for them and not anything lacking in this recipe. I served it with a simple fried corn and onion side dish. Great summer evening meal!
keira8808 Posted: 08/01/12 Worthy of a Special Occasion
Just tried this last night and it was amazing!!!! Best mexican recipe I've tried in awhile!!!