Start by rinsing 1 cup of basmati rice under cold water to remove excess starch.
In a medium saucepan, combine the rinsed rice, 2 cups of low-sodium chicken broth, and 1 can of enchilada sauce. Stir gently.
Add salt and pepper according to your preference, starting with a little.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and let it simmer for 15-20 minutes.
Once cooked, remove from heat and let sit for 5 minutes. Fluff with a fork and garnish with chopped tomatoes, green onions, and cilantro.
