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Recipes

Spicy Rice Salad

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INGREDIENTS

  • 2 cups cooked white or brown rice, chilled
  • 1 can (15 oz.) red or kidney beans, rinsed and drained
  • 1-1/2 cups (6 oz.) Sargento® Pepper Jack Shredded Cheese, divided
  • 1 cup halved cherry tomatoes
  • 1/2 cup sliced green onions
  • 1/3 cup picante sauce or salsa
  • 2 Tbsp. canola or vegetable oil
  • 1/2 tsp. ground cumin
  • 1/4 tsp. salt
  • 4 large romaine or red leaf lettuce leaves
 

DIRECTIONS

  • 1

    Combine rice, beans, 1 cup cheese, tomatoes and green onions in large bowl.

  • 2

    Combine picante sauce, oil, cumin and salt, if desired. Add to rice mixture; toss. Spoon onto lettuce-lined plates. Top with remaining cheese.

Spicy Rice Salad

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: None minutes
  • Yield: Serves: 4

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 433

Total Fat 20.0g

Saturated Fat 7.5g

Trans Fat 8.3g

Polyunsaturated Fat 2.6g

Cholesterol 40g

Sodium 769g

Carbohydrates 45g

Protein 19g

Dietary Fiber 7g

Vitamin A 127g

Vitamin C 12g

Calcium 362g

Iron 2g