Cheesy Enchilada Rice
User Reviews
5
Cheesy Enchilada Rice
Description
Cheesy Enchilada Rice starts with sautéing chopped onions in butter to develop a mild sweetness, then incorporates long grain rice for a fluffy yet firm base. Green chiles provide mild heat and vegetal notes while red enchilada sauce adds a rich, tangy spice that infuses the grains during simmering. The rice is cooked covered at low heat to ensure even absorption of flavors and moisture.
Once the rice is tender, additional water and shredded Monterey Jack cheese are stirred in, melting to create a creamy texture that binds the dish. The inclusion of cheese softens the spiciness and adds a mellow richness, making the rice comforting and flavorful without overwhelming the palate. Scallions or cilantro sprinkled on top finish the presentation with a fresh, sharp contrast.
This rice works well as a standalone vegetarian dish or can accompany Mexican-inspired meals, offering ease in preparation and pleasing combination of cheese and chile flavors. It's suitable for making ahead since it stores well and reheats effectively, retaining taste and texture.
Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat with a splash of water if needed to restore moisture. The recipe’s flexibility allows using pepper jack cheese for a spicier variation, and the stirring occasionally during cooking prevents the rice from sticking.
Ingredients
- 2 teaspoons butter
- 3/4 cup onion chopped
- 2 cups long grain rice
- 4.5 ounces green chile 1 can, Old El Paso brand, chopped
- 19 ounces Red Enchilada Sauce 1 can, brand Old El Paso
- 2 cups Monterey jack cheese or pepper jack cheese (8 ounces, shredded
- 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
- Store leftover enchilada rice in a sealed container in the refrigerator for up to 3-4 days.
- Reheat gently, adding a splash of water if needed to maintain moisture.
- Use Monterey Jack for a mild cheesy flavor or substitute pepper jack for added heat.
- Stir the rice every 5 minutes during cooking to prevent sticking and ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 212 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 212kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 544mg | 23% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 158mg | 16% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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