Santa Fe Rice Salad Recipe
Santa Fe Rice Salad Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This warm rice and bean salad served with crunchy tortilla chips is sure to make any mealtime a fiesta! "My whole family enjoys this snappy salad," reports Marilyn Sherwood of Fremont, Nebraska. "Occasionally I add other ingredients, depending on what I have on hand, but this combination is most popular at our house."
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 small onion, thinly sliced
  • 2 teaspoons canola oil
  • 2 cups cooked rice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 jar (8 ounces) picante sauce
  • 6 cups shredded lettuce
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 6 tablespoons reduced-fat sour cream
  • Baked tortilla chips

Directions

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.
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. Serve with tortilla chips. Yield: 6 servings.
Originally published as Santa Fe Rice Salad in Light & Tasty December/January 2002, p59

Nutritional Facts

1 cup: 353 calories, 7g fat (3g saturated fat), 15mg cholesterol, 800mg sodium, 59g carbohydrate (0 sugars, 9g fiber), 15g protein. Diabetic Exchanges: 3 starch, 2 vegetable, 1 lean meat.

  • 1 medium green pepper, julienned
  • 1 medium sweet red pepper, julienned
  • 1 small onion, thinly sliced
  • 2 teaspoons canola oil
  • 2 cups cooked rice
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 jar (8 ounces) picante sauce
  • 6 cups shredded lettuce
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 6 tablespoons reduced-fat sour cream
  • Baked tortilla chips
  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. Serve with tortilla chips. Yield: 6 servings.
Originally published as Santa Fe Rice Salad in Light & Tasty December/January 2002, p59

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