Mexican rice salad

Yield: 6 servings

Measure Ingredient
1 tablespoon Vegetable Oil
2 \N Green Bell Peppers; julienned
2 \N Onions; sliced
1 \N 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 \N Bag; (10-oz.) Tortilla Chips
1½ cup Cheddar Cheese; grated
\N \N 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@... by Recipe-a-Day <recipe-a-day@...> on Sep 17, 1999, converted by MM_Buster v2.0l.

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