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"The belly rules the mind."--Spanish Proverb

Santa Fe Rice Salad Recipe

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This recipe for Santa Fe Rice Salad is from The Spreitzer Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 small onion, thinly sliced
2 tsp. canola oil
2 cup cooked rice
1 can (16 oz.) kidney beans, rinsed and drained
1 can (16 oz.) black beans, rinsed and drained
1 can (11 oz.) Mexicorn, drained
1 jar (8 oz.) picante sauce
6 cups shredded lettuce
¾ cup shredded reduced-fat cheddar cheese
6 tbsp. reduced-fat sour cream
Directions:
Directions:
1) In a nonstick skillet, saute peppers and onion in oil for 6-7 minutes or until tender. Stir in the rice, beans, corn and picante sauce; heat through.

2) For each serving, place 1 cup of lettuce on a plate. Top with 1 cup rice mixture, 2 tablespoons cheese and 1 tablespoon sour cream.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
This is a meal on its own or pair it with chicken or beef. Delicious with the Meatloaf with a Twist.

 

 

 

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