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Receta Mexican Rice Salad

Name: Mexican Rice Salad
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

de Global Cookbook

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Ingredientes

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

Direcciones

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.
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.