Bored of your normal beans and rice? This Enchilada Rice will make your tastebuds happy! With only a few ingredients, this side dish is easy to throw together to accompany any Mexican meal.
If you had to choose one type of food to eat for the rest of your life, do you know what you would choose?
I know, I know. It’s a hard question. (And thankfully one that you never really have to answer.) But for me? I could easily eat Mexican, Tex-Mex, Fresh-Mex – no matter what you call it – every single day.
It’s a no brainer. Tacos, burritos, sopes, enchiladas… Yum.
Which is why I’m super excited to share with you all that I have paired up with Old El Paso to bring you all kinds of Mexican-inspired recipes over the next year. It’s a hard job, but someone’s got to do it! 🙂
I always have a hard time coming up with ideas for side dishes, but it’s especially hard for me when it’s Mexican night. You go out to a Mexican restaurant, and typically they give you a side of rice and beans. But have you ever noticed how those rice and beans are usually untouched? I’ll be the first to admit that I usually don’t like them. I’ll devour my entree, but I could definitely do without the rice and beans.
With this Enchilada Rice recipe, you will get anything but dry, flavorless rice. And it’s almost as easy as pouring a can of Old El Paso Enchilada sauce into cooked rice. I also added in green chiles because, well, I’m obsessed, and some fresh cilantro is a must for me.
This is the perfect side dish for tacos, enchiladas, or any other dish you are having on Mexican night!
Olive Oil: This is to cook your onion. Feel free to use another oil if there is another that you prefer.
Onion: I usually use a yellow or white onion.
Rice: A long grain rice will work best. Do not use instant rice.
Enchilada Sauce: This brings in most of the flavor. I love how simple it is!
Green Chiles: The green chiles bring in flavor and a little bit of heat. I don’t find them very spicy, but if you can always leave the out.
Cilantro: This brings in some flavor and brightness. If you are not a cilantro lover, you can swap it out for parsley.
How to Make Enchilada Rice
Start by sauteeing your onion in the oil until soft. Add the water, and once it is boiling, stir in the rice. Reduce the heat and cover until tender.
Once the rice is cooked, simply stir in the enchilada sauce, green chiles, and cilantro. You can taste at this point and add salt and pepper, if needed, but I don’t find that it usually needs anything.
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Bored of your normal beans and rice? This Enchilada Rice will make your tastebuds happy!
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion
- 2 cups water
- 1 cup uncooked long grain rice
- 1 can (10 oz) mild Old El Paso™ enchilada sauce
- 1 can (4.5 oz) Old El Paso™ Chopped Green Chiles
- 1/4 cup chopped cilantro
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and saute until soft, about 5 minutes.
- Pour the water into the pan. Bring to a boil. Add the rice, stir, then cover the pan and reduce the heat to a simmer. Let the rice cook for 15 to 18 minutes, until the rice is tender. Turn off the heat and allow it to sit for 5 minutes, then fluff with a fork.
- Pour the enchilada sauce into the rice, followed by the green chiles and the cilantro. Stir to combine.
Keywords: enchilada rice
I am in a working relationship with Old El Paso, and this post has been sponsored. I’m so glad to be able to work with companies and organizations that I truly believe in. Thank you for supporting them, too.