- 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
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.
Calories: 242kcal | Carbohydrates: 46g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 733mg | Potassium: 114mg | Fiber: 3g | Sugar: 6g | Vitamin A: 509IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 1mg