Enchilada Rice

Enchilada Rice 1 tablespoon extra-virgin olive oil ½ cup chopped onion 2 cups water 1 cup uncooked long grain rice 1 can (10 oz) mild enchilada sauce 1 can (4.5 oz) Chopped Green Chiles ¼ cup chopped cilantro 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.