Viewing a single comment thread. View all comments

Immediate-Quit4157 OP t1_itoxxqu wrote

Reply to comment by The_Truthkeeper in [homemade] cheese enchiladas with Mexican rice and refried pinto beans by Immediate-Quit4157

The powdered bullion 100% makes it for me, it gives you that salty savory tomato flavor. I do recommend using a plastic whisk or something to incorporate the powder into the rice (break up the clumps) before turning on your rice cooker. The bullion tends to climb up. Or you could microwave it in a little water to dissolve it better before adding to the rice as a whole. Hope your rice works out! Leftover pork is great for Mexican.

1

The_Truthkeeper t1_ittjkuu wrote

Made it tonight, can definitely confirm that adding bouillon to the rice, even though I only had chicken bouillon, makes a huge difference compared to just straight broth. And your suggested recipe for enchilada sauce was a lot better than the canned stuff.

2

Immediate-Quit4157 OP t1_ittjwgq wrote

Nice!!! Yeah the powder is just so concentrated you can really bump up the flavor compared to straight broth. Glad you enjoyed! And agree, homemade sauce is the way to go when you have time. Canned is fine in a pinch but doesn’t hold a candle to scratch enchilada sauce.

1

The_Truthkeeper t1_ittk5hy wrote

It never really occurred to me how easy it is to make the sauce from scratch with ingredients that I almost always have on hand anyway. I'll definitely tweak the recipe a bit for future uses, but I don't using canned sauce in my future for a while.

1