Texas Confetti Rice Salad Recipe

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Texas Confetti Rice Salad Recipe
Texas Confetti Rice Salad Recipe photo by Taste of Home
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Texas Confetti Rice Salad Recipe

Read Reviews
5 1 1
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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
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. + cooling

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

Nutritional Facts

1-1/3 cup: 426 calories, 23g fat (4g saturated fat), 37mg cholesterol, 589mg sodium, 36g carbohydrate (3g sugars, 3g fiber), 18g protein.

  • 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 avocado, peeled and cubed
  1. 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.
  2. 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).
Originally published as Texas Confetti Rice Salad in Country Woman October/November 2009, p33

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MY REVIEW
Mrs_T User ID: 941931 186313
Reviewed Jul. 16, 2012

"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!"

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