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  • Mexican Rice Salad

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    Mexican Rice Salad
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 Tbsp. Vegetable Oil
    • 2 x Green Bell Peppers, julienned
    • 2 x Onions, sliced
    • 1 x (16-ounce.) jar Salsa
    • 2 x (15-ounce.) cans Kidney Beans, rinsed and liquid removed
    • 2 x (11-ounce.) cans Mexican-style Corn, liquid removed
    • 3 c. cooked Rice
    • 6 c. Iceberg Lettuce, shredded (about 1 head)
    • 1 x (10-ounce.) bag Tortilla Chips
    • 1 1/2 c. Cheddar Cheese, grated Lowfat sour cream for garnish

    Directions

    1. Hot oil in large skillet over medium-high heat. Add in green peppers and onions, and saute/fry till tender-crisp, about 3 to 5 min.
    2. Add in the salsa, beans, corn, and rice. Cook till heated through, stirring occasionally, for about 10 min. For each serving, place about one c. of lettuce on a plate. Surround lettuce with tortilla chips. Top with hot vegetable mix. Sprinkle about one-quarter c. of grated cheddar cheese on top of each serving. Garnish with a dab of lowfat sour cream.

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