Instructions

• Place 2 teaspoons butter in a 5‑qt. sauté pan and set over medium heat.
• Add 3/4 cup chopped onion and sauté 2–3 minutes, stirring occasionally, until the onion is softened.
• Add 2 cups long grain rice and stir 1 minute to coat the rice in the butter and onions.
• Add the entire 4.5‑ounce can Old El Paso chopped green chiles, the entire 19‑ounce can Old El Paso red enchilada sauce, and 3 cups of the 4 cups water. Stir to combine.
• Cover the pan, bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes. Every 5 minutes lift the lid briefly to stir, then keep the pan covered between stirs.
• After 20 minutes, add the remaining 1 cup water and 2 cups shredded Monterey Jack or pepper Jack cheese. Stir to combine.
• Cover and cook another 2–3 minutes, stirring once, until the rice is tender and the cheese is melted.
• Remove from heat, fluff gently, garnish with scallions, and serve warm.