Enchilada Rice
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish? Enchilada Rice could be an amazing recipe to try. This recipe makes 6 servings with 166 calories, 4g of protein, and 3g of fat each. For 64 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes approximately 30 minutes. A mixture of onion, water, enchilada sauce, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 1005 foodies and cooks. It is a very budget friendly recipe for fans of Mexican food. Taking all factors into account, this recipe earns a spoonacular score of 64%, which is pretty good. Similar recipes are Enchilada Rice, Chicken Enchilada Rice, and Chicken Rice Enchilada Skillet.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 20 minutes
Ingredients:
1 can (4.5 oz) Old El Chopped Green Chiles
1/4 cup chopped cilantro
1 can (10 oz) mild Old El enchilada sauce
1 cup uncooked long grain rice
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
2 cups water
Equipment:
sauce pan
frying pan
Cooking instruction summary:
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.
Step by step:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the onion and saute until soft, about 5 minutes.
3. Pour the water into the pan. Bring to a boil.
4. Add the rice, stir, then cover the pan and reduce the heat to a simmer.
5. 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.
6. Pour the enchilada sauce into the rice, followed by the green chiles and the cilantro. Stir to combine.
Nutrition Information:
covered percent of daily need
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One-Pot Enchilada Rice
