- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion
- 2 cups water
- 1 cup uncooked long grain rice
- 1 can (10 oz) mild Old El Paso™ enchilada sauce
- 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
- 1/4 cup chopped cilantro
Step 1 Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft, about 5 minutes.
Step 2 Pour the water into the pan. Bring to a boil. Add the rice, stir, then cover the pan and reduce the heat to a simmer. Let the rice cook for 15 to 18 minutes, until the rice is tender. Turn off the heat and allow it to sit for 5 minutes, then fluff with a fork.
Step 3 Pour the enchilada sauce into the rice, followed by the green chiles and the cilantro. Stir to combine.
Expert TipsIf you like things spicy, use medium or hot enchilada sauce.
Make it green and use the green chile enchilada sauce.