Cheesy Enchilada Rice
When I'm craving quick and easy Mexican food, I love to go for this decadent cheesy enchilada rice. Every bite is creamy, tangy and loaded with flavors from the melted cheese and spice-packed tender rice.
Servings: 12
Calories: 212kcal
Ingredients
- 2 teaspoons butter
- 3/4 cup chopped onion
- 2 cups long grain rice
- 4.5 ounces Old El Paso Chopped Green Chiles (1 can)
- 19 ounces Old El Paso Red Enchilada Sauce (1 can)
- 2 cups shredded monterey jack cheese or pepper jack cheese (8 ounces)
- 4 cups water
- Scallions for garnish
Instructions
- Place butter in a 5-qt. saute pan and set over medium heat. Add the chopped onions and sauté for 2-3 minutes. Add the rice, Old El Paso Green Chiles, Old El Paso Red Enchilada Sauce, and 3 cups of water.
- Stir and cover the pan. Bring to a boil. Set the heat to low and simmer. Cook for 20 minutes, stirring every 5 minutes. Keep covered in between stirs.
- Once the rice is cooked through, add one more cup of water and the shredded cheese. Stir and cook another 2-3 minutes until the rice is tender. Garnish with cilantro or scallions and serve warm.
Notes
You can store leftovers of this rice in an airtight container in the refrigerator for up to 3-4 days! This is a great rice to make ahead and warm up as you need it throughout the week.
Nutrition
Serving: 1cup | Calories: 212kcal | Carbohydrates: 29g | Protein: 7g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 544mg | Potassium: 77mg | Fiber: 1g | Sugar: 3g | Vitamin A: 480IU | Vitamin C: 5.3mg | Calcium: 158mg | Iron: 0.8mg