Ingredients
Equipment
Method
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, until softened.
- Add 2 cups long grain rice, 4.5 ounces Old El Paso chopped green chiles, and 19 ounces Old El Paso red enchilada sauce to the pan; stir to combine.
- Add 3 cups water, stir once, and cover the pan. Bring to a boil over medium-high heat.
- Reduce heat to low to maintain a gentle simmer. Cook, covered, for 20 minutes, stirring every 5 minutes and keeping 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.
- Cook another 2–3 minutes, stirring, until the rice is tender and the cheese is melted. Remove from heat.
- Fluff the rice with a fork, garnish with scallions, and serve warm.
Notes
Notes
You can store leftovers of this rice in an airtight container in the refrigerator for up to 3-4 days! This is a great rice to make ahead and warm up as you need it throughout the week.
You can store leftovers of this rice in an airtight container in the refrigerator for up to 3-4 days! This is a great rice to make ahead and warm up as you need it throughout the week.