Rio grande rice salad
6 servings
Ingredients
| Quantity | 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 |
| Lettuce, green leaf; garnish | ||
| 1 | cup | Cheese, Cheddar; shredded |
Directions
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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