1 cup Basmati rice
OR
1 cup long grain rice
2 cups water
2/3 cup Old El Paso enchilada sauce
1 1/3 cups shredded Mexican blend cheese
salt to taste

Bring water to boil. Add rice, stir, reduce heat to simmer and cover. Cook 15-20 minutes till rice is no longer crunchy. Stir sauce and cheese into rice. Season to taste with salt.