Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 1/4 cup am rice flour
- 1/4 cup am toasted garbanzo flour
- 2 tbsp chili powder
- 1 tsp cumin powder
- 1 tsp ground red pepper
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1 quart cold water
- -- in a deep sauce pan
- =
Directions
Mix all dry ingredients together. Add to 1 quart of cold water in saucepan. Cook over medium heat, stirring constantly until simmering and thick. Use over enchiladas or to season grain dishes. suggestions: refrigerate extra sauce. Double or triple the dry ingredients. Store the dry mix in a tightly closed jar. Use ¾ cup of the dry mix to one quart of cold water to make sauce.