Ingredients:
1 cup white rice
1/2 cup wild rice
3 cups water
1 (10 ounce) cans rotel, medium or hot
1 (10 ounce) cans red enchilada sauce ( OR)
2 1/4 cups hot water
1 (6 ounce) cans 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:
Heat water to boiling.
Add Rotel and rice.
Prepare enchilada sauce (if using recipe rather than canned) by combining all ingredients in a medium bowl and mixing until butter is melted.
When most of water is absorbed in rice, reduce heat and add enchilada sauce.
Cover and simmer until tender.
When using canned enchilada sauce this recipe takes only 20 minutes to prepare.
Makes a delicious appetizer when served with corn chips and salsa or pica de gallo.
Servings: 8
Time preparation: 1 min.
Time total: 21 min.