Simplest Spanish Rice

Description
Makes a delicious appetizer when served with corn chips and salsa or pico de gallo. When using canned enchilada sauce this recipe takes only 20 minutes to prepare.
 * 8 servings
 * 21 minutes

Ingredients

 * 1 cup white rice
 * ½ cup wild rice
 * 3 cups water
 * 1 (10 ounces) can rotel, medium or hot
 * 1 (10 ounces) can red enchilada sauce

Enchilada Sauce
Only required if not using a canned sauce:
 * 2¼ 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

 * 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.