Mexican Rice Salad
1 Tbsp Vegetable Oil
2 Green Bell Peppers, julienned
2 Onions, sliced
1 16 oz jar Salsa
2 15 oz cans Kidney Beans, rinsed and drained
2 11 oz cans Mexican-style Corn, drained
3 cups cooked Rice
6 cups Iceberg Lettuce, shredded (about 1 head)
1 10 oz bag Tortilla Chips
1 1/2 cups 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.
Yield: 6 Servings
Submitted by LynnO.
International Dishes
Vegetables, Side Dishes & Salads
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