MEXICAN RICE SALAD
1 Tbs. Vegetable Oil
2 Green Bell Peppers, julienned
2 Onions, sliced
1 16-oz. jar Salsa
2 15-oz. cans Kidney Beans, rinsed and drained
2 11-oz. cans Mexican-style Corn, drained
3 cups cooked Rice
6 cups Iceberg Lettuce, shredded (about 1 head)
1 10-oz. bag Tortilla Chips
1-1/2 cups Cheddar Cheese,grated
Sour cream for garnish
Warm oil in large skillet over medium-high heat.
Add green peppers and onions, 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.
1 Tbs. Vegetable Oil
2 Green Bell Peppers, julienned
2 Onions, sliced
1 16-oz. jar Salsa
2 15-oz. cans Kidney Beans, rinsed and drained
2 11-oz. cans Mexican-style Corn, drained
3 cups cooked Rice
6 cups Iceberg Lettuce, shredded (about 1 head)
1 10-oz. bag Tortilla Chips
1-1/2 cups Cheddar Cheese,grated
Sour cream for garnish
Warm oil in large skillet over medium-high heat.
Add green peppers and onions, 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.
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