Have you ever tried making your own Mexican rice from brown rice? It is quite delicious if you have homemade enchilada sauce on hand. I’m just like the mouse who got a muffin story. Once I have chicken breasts boiling, it soon turns into a Mexican fiesta heading to my freezer. I start with chicken breasts and end up with a lot of shredded chicken and broth to make enchilada sauce. After my chicken broth is ready, I use it to make delicious brown rice. Next, I stir in enough enchilada sauce to make it moist and creamy, oh my. It’s the perfect side dish to my famous homemade chicken enchiladas that my company raves over. Can you believe all of these homemade ingredients are freezer friendly, either frozen separately or together in a casserole?
We love Mexican around here, so this fragrant homemade enchilada sauce is always on my freezer cooking list when I make boiled chicken. It’s just so easy so I make quite a lot at one time and freeze it. Here’s how I freeze my brown rice.
Mexican Brown Rice
- 2-4 cups cooked brown rice (preferably cooked in chicken broth for more flavor)
- 1-2 cups homemade or store-bought enchilada sauce
Stir in desired amount of enchilada sauce to make it creamy. Enjoy a scrumptious Mexican side dish or use it in a casserole or enchilada.
Have you made homemade Mexican brown rice?