Mexicali wild rice chicken salad
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Water |
| 1 | pack | (6.25-oz) fast cooking long grain and wild rice |
| 1½ | cup | Diced cooked chicken |
| 1 | can | (4-oz) diced green chilies; drained |
| 1 | cup | Cooked fresh corn or frozen corn; thawed |
| ½ | cup | Chopped green pepper (up to) |
| 3 | Onions; chopped, including green tops | |
| ⅓ | cup | Vegetable oil |
| 3 | tablespoons | Cider vinegar |
| ½ | teaspoon | Chili powder |
| 1 | Clove (small) garlic | |
| 1 | Tomato; chopped | |
Directions
From: Cheryl Miller <csmiller@...> Date: Sun, 7 Jul 1996 18:53:16 +0000 In medium-sized saucepan over medium heat, bring water and contents of rice and seasoning packets to vigorous boil. Reduce heat. Cover and simmer 5 minutes or until all liquid is absorbed. Transfer to a large bowl. Cool to room temperature.
Add chicken, chilies, corn, green pepper and onion to rice mixture. In small bowl whisk or stir oil, vinegar, chili powder, and garlic until well mixed. Pour dressing over chicken-rice mixture and toss gently to mix.
Cover and chill at least 1 hour. To serve, stir in tomato. Serves 6.
EAT-L Digest 6 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .