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Title: Mexican Rice Salad Categories: None Yield: 6 servings 1 tb Vegetable Oil 2 Green Bell Peppers; -julienned 2 Onions; sliced 1 Jar; (16-oz.) Salsa 2 cn (15-oz.) Kidney Beans; -rinsed and drained 2 cn (11-oz.) Mexican-style Corn; -drained 3 c Cooked Rice 6 c Iceberg Lettuce; shredded, -(about 1 head) 1 Bag; (10-oz.) Tortilla Chips 1 1/2 c Cheddar Cheese; grated Sour cream for garnish Warm oil in large skillet over medium-high heat. Add green peppers and onions, and sauté until tender-crisp, about 3 to 5 minutes. Add the salsa, beans, corn, and rice. Cook until heated through, stirring occasionally, for about 10 minutes. For each serving, place about one cup of lettuce on a plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle about one-quarter cup of grated cheddar cheese on top of each serving. Garnish with a dab of sour cream. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day v2.0l. |