Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Wild Rice | 1 cup cooked (164g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Enchilada | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup white rice
- 1/2 cup wild rice
- 3 cups water
- 1 (10 ounces) can rotel, medium or hot
- 1 (10 ounces) can red enchilada sauce
- Enchilada Sauce
- 2 1/4 cups hot water
- 1 (6 ounces) can tomato paste
- 2 tablespoons margarine or 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.