Enchilada Rice

Here's an awesome, easy new side dish recipe for your taco night that will be ready in about 20 minutes AND be full of flavor!  Just add some enchilada sauce to the rice as it cooks and it will make a world of difference in the flavor!  Finish with some chopped green chiles and cilantro and your taco night side is complete!

Enchilada Rice (adapted from tasteandtellblog.com)

1 T. extra virgin olive oil
1 small yellow onion, diced
1 (10 oz.) can red enchilada sauce
1 1/4 c. water
1 c. white rice
1 t. salt
1 (4 1/2 oz. can) chopped green chiles
2 T. cilantro, chopped

Place the olive oil in a medium saucepan over medium heat and add the onion.  Saute the onion for 5-7 minutes or until soft.  Add the enchilada sauce, water, rice and salt.  Bring the mixture to a boil then cover and reduce the heat to medium low.  Simmer for 15-20 minutes until the rice is tender and has soaked up all the liquid.  Add the chopped green chiles and cilantro and serve!

6 servings (151 calories each serving) according to my calculator on loseit.com