Texas Confetti Rice Salad

Name: Texas Confetti Rice Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings (1-1/3 cups each).
Cuisine: Mexican Recipes, Mexican Salad Recipes
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

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

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.

Nutrition Facts

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

Reviews

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Average Rating:

Mrs_T

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!