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