Enchilada Rice

Deborah Harroun from tasteandtellblog shares a way to change up your side dish. Bored of your normal beans and rice? This rice will make your tastebuds happy!
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15 Minutes Prep
30 Minutes Total
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6 Servings


Ingredient List
  • Small check mark in a circle icon 1 tablespoon extra-virgin olive oil
  • Small check mark in a circle icon 1/2 cup chopped onion
  • Small check mark in a circle icon 2 cups water
  • Small check mark in a circle icon 1 cup uncooked long grain rice
  • Small check mark in a circle icon 1 can (10 oz) mild Old El Paso™ enchilada sauce
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
  • Small check mark in a circle icon 1/4 cup chopped cilantro
Preparation
  1. Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft, about 5 minutes.
  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.
  3. Pour the enchilada sauce into the rice, followed by the green chiles and the cilantro. Stir to combine.
Expert Tips
  • If you like things spicy, use medium or hot enchilada sauce.
  • Make it green and use the green chile enchilada sauce.