Mexican rice salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable Oil |
| 2 | Green Bell Peppers; julienned | |
| 2 | Onions; sliced | |
| 1 | Jar; (16-oz.) Salsa | |
| 2 | cans | (15-oz.) Kidney Beans; rinsed and drained |
| 2 | cans | (11-oz.) Mexican-style Corn; drained |
| 3 | cups | Cooked Rice |
| 6 | cups | Iceberg Lettuce; shredded, (about 1 head) |
| 1 | Bag; (10-oz.) Tortilla Chips | |
| 1½ | cup | Cheddar Cheese; grated |
| Sour cream for garnish | ||
Directions
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@... by Recipe-a-Day <recipe-a-day@...> on Sep 17, 1999, converted by MM_Buster v2.0l.