Texas Confetti Rice Salad Recipe

Texas Confetti Rice Salad Recipe photo by Taste of Home

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A spicy way to dress up rice, this southwestern salad will impress at the dinner table or at a potluck lunch. Just add a hearty appetite!—Linda Morten, Somerville, TX

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Texas Confetti Rice Salad Recipe

Prep: 30 min. + cooling

Yield: 12 Servings

10 20 30

Ingredients

2 cans (14-1/2 ounces each) chicken broth
2 cups uncooked long grain rice
1/2 cup water
4 cups cubed cooked turkey
4 medium tomatoes, seeded and chopped
2 cups fresh or frozen corn, thawed
1 large green pepper, chopped
1 medium red onion, chopped
1 cup olive oil
1/2 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
3 tablespoons white wine vinegar
3 tablespoons lime juice
2 tablespoons Dijon mustard
2-1/2 teaspoons ground cumin
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper flakes
1 medium ripe California Avocado, peeled and cubed

Directions

In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.
Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado. Yield: 12 servings (1-1/3 cups each).

Nutritional Facts 1-1/3 cups equals 426 calories, 23 g fat (4 g saturated fat), 37 mg cholesterol, 589 mg sodium, 36 g carbohydrate, 3 g fiber, 18 g protein.

Originally published as Texas Confetti Rice Salad in Country Woman October/November 2009, p33

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Texas Confetti Rice Salad

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(1-1) of 1 reviews

Reviewed on Jul. 16, 2012 by Mrs_T

I tried this recipe for a potluck this past weekend. It turned out delicious! I did leave out the turkey, as I was not intending to serve it as a main dish, and it was wonderful without the turkey. I also left out the red onion and substituted some instant minced onion instead. I did cut back on the spices just a bit, using only 2 tsp. of cumin and 1/4 tsp. of the crushed red pepper flakes. I think that another time I may add a second avocado, as it added a really nice flavor and texture dimension to the salad. All in all, a keeper recipe that I will be likely to make often for potlucks!