Green Enchilada Rice ~
6 simple ingredients are all you need for this quick and easy Mexican-style side dish!
I love the simplicity of this rice dish. With the exception of maybe an onion, all the ingredients needed can probably be found in your pantry right now. And if you’re like me, you’ve already got an onion on the counter too.
This rice is mild yet flavorful, making it an excellent accompaniment to more robust main courses. Try it with Beefy Bean and Cheese Enchiladas or fajitas.
Ingredients for Green Enchilada Rice
You will need:
- 1 tablespoon olive oil
- 1/2 cup yellow onion
- 1 cup long-grain white rice
- 10 ounces green enchilada sauce
- 1 cup water
- 4 ounces diced green chiles
How to Make Green Enchilada Rice
STEP ONE: Into a medium-size pot over medium-high heat, add the olive oil. When the oil is hot, add the onion. Cook for 3 minutes, stirring frequently until softened. Add the rice and stir to coat. Continue cooking for an additional 1 minute.
STEP TWO: Pour in the green enchilada sauce, water, and green chiles.
STEP THREE: Bring to a boil then reduce the heat to low. Cover and simmer for 20 minutes, until rice is cooked. Let the rice stand for 5 minutes then fluff with a fork and serve.
FAQ
Can I use red enchilada sauce?
- I have not tried this recipe using red enchilada sauce so I can’t give a personal endorsement. If you decide to try it, keep in mind that the flavor would not be the same. Red sauce is made with red chiles so it’s going to have more of a chili powder taste. Whereas green sauce is made with tomatillos and green chiles and has a more herbaceous flavor profile.
Can I make this dish a day in advance?
- This rice is best served the same day, preferably as soon as it’s ready.
More Tex-Mex Recipes You’ll Love!
Green Enchilada Rice
Ingredients
- 1 tablespoon olive oil
- 1/2 cup yellow onion
- 1 cup long-grain white rice
- 10 ounces green enchilada sauce
- 1 cup water
- 4 ounces diced green chiles
Instructions
- Into a medium-size pot over medium-high heat, add the olive oil. When the oil is hot, add the onion. Cook for 3 minutes, stirring frequently until softened. Add the rice and stir to coat. Continue cooking for an additional 1 minute.
- Pour in the green enchilada sauce, water, and green chiles.
- Bring to a boil then reduce the heat to low. Cover and simmer for 20 minutes, until rice is cooked. Let the rice stand for 5 minutes then fluff with a fork and serve.
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