If you can’t find salt free fajita seasoning, mix 2 tablespoons paprika, 1 tablespoon chili powder, 1 tablespoon whole oregano, 2 teaspoons ground cumin, 2 teaspoons garlic powder, 1 teaspoon crushed chipotle pepper, 1 teaspoon cayenne, 1 teaspoon ground black pepper, 1/2 teaspoon dried basil, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary in a bullet blender or spice blender; process until the spices are finely pulverized. (If a blender isn’t available, you can use a mortar and pestle.) Store in an airtight container.
12 Servings
2 tablespoons vegetable oil
2 cups Converted Rice, (such as Uncle Ben's)
2 cups hottest tap water
2 teaspoons granular chicken bouillon
1 1/2 - 3 teaspoons salt-free fajita seasoning
2 cups medium salsa
3 cups grated cheddar cheese, divided
5 3/8 ounces canned Tortilla Chips (such as Pringles Loud Corn Crisps), coarsely crushed
1 15 oz. can green enchilada sauce
12 frozen tamales
- Heat the vegetable oil over medium heat; add the rice and stir-fry until golden brown.
- Transfer the rice to a 4-6 quart slow cooker and spread out evenly.
- Mix the chicken bouillon and fajita seasoning with the hot tap water.
- When the bouillon has dissolved, stir in the salsa; pour over the rice.
- Spread 2 cups of the grated cheese over the rice layer; sprinkle the chips evenly over all and top with the green enchilada sauce.
- Arrange the tamales over the top of the enchilada sauce; sprinkle with the remaining cheese.
- Cover, set the slow cooker to low, and let cook 4-6 hours or until the rice is cooked through and has absorbed all excess liquid.
Amount Per Serving
Calories 339 Calories from Fat 141
Percent Total Calories From: Fat 42% Protein 12% Carb. 46%
Nutrient Amount per Serving
Total Fat 16 g
Saturated Fat 7 g
Cholesterol 30 mg
Sodium 718 mg
Total Carbohydrate 39 g
Dietary Fiber 1 g
Sugars 1 g
Protein 11 g
Vitamin A 10% Vitamin C 9% Calcium 0% Iron 10%