Rio grande rice salad

Yield: 6 servings

Measure Ingredient
1 medium Onion;chopped
1 tablespoon Oil, vegetable
3 cups Rice; cooked
16 ounces Beans, black; rinsd & draind
8 ounces Corn, whole-kernel; drained
7 ounces Red peppers, roasted; draind and chopped
14 ounces Green chiles; chopped
1 teaspoon Chili powder
½ teaspoon Oregano
½ teaspoon Salt
⅛ teaspoon Red pepper, ground
\N \N Lettuce, green leaf; garnish
1 cup Cheese, Cheddar; shredded

Cook onion in oil in large skillet over medium-high heat 2 to 3 minutes. Add rice, beasn, corn, peppers, green chiles, chili powder, oregano, salt and ground red pepper. Chill. Spoon onto lettuce leaves; sprinkle with cheese just before serving.

SOURCE: Everything's Better with Rice, USA Rice Council pamphlet.

Typos by Nancy Coleman.

From: Nancy Coleman Date: 09-27-94

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