This versatile easy cheesy enchilada rice recipe works equally well as a hearty side dish, a handy base for burrito bowls, or a tasty burrito filling -- or, just throw some black beans, corn, and bell peppers in here to turn this enchilada rice side dish into a vegetarian main entree.
Course Side Dish
Keyword easy recipe, enchilada rice, rice, side dish
Add rice and water to a medium saucepan. Throw in butter and bring to a boil, then cover and reduce heat to low. Simmer for 20 minutes, then fluff with a fork. Remove from heat, replace lid, and let sit for five minutes.
While rice is finishing up, heat olive oil for one minute over medium heat in a separate large skillet. Add onion and saute for four minutes, until softened, stirring occasionally. Stir in garlic and saute another 30 seconds.
Reduce heat to medium-low under the skillet. Stir the cooked rice, enchilada sauce, diced green chiles, cumin, and cheese into the skillet and heat until everything is warmed through nicely and cheese is melted. Taste the rice and add just a little sea salt to brighten up the flavor, if desired.
Serve the enchilada rice topped with cilantro, sour cream, and/or avocado, if desired.
Notes
Save significant time here by using leftover cooked rice if you have it on hand, or by cooking up the rice the night before. You can also jazz up this basic recipe to make it into a full vegetarian entree rather than a side dish by adding black beans, corn, and chopped & sauteed bell pepper, or you can use this flavorful rice as a base for burrito bowls.