Serves 6
30 min
Enchilada Rice
Recipe GLPRce228042b7ded3
A vibrant Mexican-inspired rice dish infused with mild enchilada sauce, roasted green chiles, and fresh cilantro. This aromatic, one-pan rice pairs perfectly as a side dish or light vegetarian main course.
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Ingredients
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
2 cups water
1 cup uncooked long-grain white rice
1 can (10 oz) mild enchilada sauce
1 can (4.5 oz) roasted green chiles, chopped
1/4 cup fresh cilantro, chopped
Directions
Heat the olive oil in a medium saucepan over medium heat until shimmering.
Add the chopped onion to the pan and sauté, stirring occasionally, until softened and translucent, about 5 minutes.
Pour the water into the pan and bring to a rolling boil.
Add the uncooked rice to the boiling water, stir well to combine, then cover the pan with a lid and reduce the heat to low to maintain a gentle simmer.
Cook the rice covered for 15 to 18 minutes, until the rice is tender and the liquid is fully absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice gently with a fork.
Stir in the enchilada sauce, roasted green chiles, and fresh cilantro until evenly distributed throughout the rice. Adjust seasoning if desired and serve warm.
