This is a print preview of "Mexican Rice Salad" recipe.

Mexican Rice Salad Recipe
by Global Cookbook

Mexican Rice Salad
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  Servings: 1

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.