Cheesy Enchilada Rice
This Cheesy Enchilada Rice is SO EASY! A comforting, cheesy, and flavorful one-pot meal perfect for weeknight dinners or casual gatherings.
Equipment
- Large saucepan
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Oven-safe dish (optional)
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
- In a large saucepan, melt the butter over medium heat. Add the chopped onions and sauté until they are translucent and fragrant, about 5 minutes.
- Once the onions are ready, add the long grain rice to the pan. Stir it in with the onions for about 2-3 minutes, allowing the rice to toast slightly and absorb the flavors.
- Pour in the 4 cups of water and the can of chopped green chiles, ensuring everything is well mixed. Bring the mixture to a boil.
- Once boiling, reduce the heat to low and stir in the red enchilada sauce. Cover the saucepan and allow it to simmer for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Remove the saucepan from heat and stir in the shredded Monterey Jack cheese until it melts into the rice, creating a creamy and cheesy texture.
- Spoon the Cheesy Enchilada Rice into bowls and garnish with chopped scallions for a pop of color and freshness. Enjoy your comforting meal!
Notes
- Toast the rice to enhance its flavor and texture before adding liquids.
- Cover the saucepan while simmering to cook the rice evenly and avoid drying out.
- Leftovers can be refrigerated up to 3 days and reheated with a splash of water or enchilada sauce to keep moist.
- Try swapping white rice for brown rice for more fiber and nutrients.
- Add vegetables like bell peppers or black beans for extra nutrition and texture.