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Prep Time: 1 Minutes Cook Time: 20 Minutes |
Ready In: 21 Minutes Servings: 8 |
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Fast, easy, and delicioso! If you use the recipe and make the sauce yourself, you will have a lot of sauce. Perhaps make the rice to serve with enchiladas, or reduce the recipe so not to waste it. Ingredients:
1 cup white rice |
1/2 cup wild rice |
3 cups water |
1 (10 ounce) can rotel, medium or hot |
1 (10 ounce) can red enchilada sauce (or) |
2 1/4 cups hot water |
1 (6 ounce) can tomato paste |
2 tablespoons margarine or 2 tablespoons butter |
2 tablespoons flour |
5 teaspoons red chili powder |
1 teaspoon cumin |
2 teaspoons garlic powder |
salt and pepper |
Directions:
1. Heat water to boiling.
2. Add Rotel and rice.
3. Prepare enchilada sauce (if using recipe rather than canned) by combining all ingredients in a medium bowl and mixing until butter is melted.
4. When most of water is absorbed in rice, reduce heat and add enchilada sauce.
5. Cover and simmer until tender.
6. When using canned enchilada sauce this recipe takes only 20 minutes to prepare.
7. Makes a delicious appetizer when served with corn chips and salsa or pica de gallo.
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