Description
A delicious rice casserole featuring enchilada flavors with tortillas topped with cheese.
Ingredients
Scale
- 2 teaspoons butter
- 3/4 cup chopped onion
- 2 cups long grain rice
- 4 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)
- 4 cups water
- to taste 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
- This dish can be customized with different types of cheese or additional spices.
- For a spicier version, add jalapeños or use a spicier variety of enchilada sauce.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 30mg