Layered Rice Salad With Red And Green Salsas Recipes

LAYERED RICE SALAD WITH RED AND GREEN SALSAS

Steps:

• For rice:
• Combine water, olive oil and salt in large saucepan. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover saucepan and cook until liquid is absorbed and rice is tender, about 20 minutes. Fluff rice with fork. Transfer to baking sheet and cool completely. Season to taste with salt and pepper.
• For green salsa:
• Combine all ingredients in large bowl. Toss to blend. Season to taste with salt and pepper.
• For beans:
• Mix beans, coriander and onion salt in medium bowl.
• For red salsa:
• Mix purchased salsa, bell peppers, onion, parsley and oil in another large bowl. Season to taste with salt and pepper.
• Spoon 2 cups rice into 4-quart clear glass bowl. Spoon green salsa evenly over rice. Spoon another 2 cups rice evenly over salsa. Spread sour cream over rice. Spoon all but 1/4 cup beans over sour cream. Spread remaining rice over beans. Spread red salsa over rice. Sprinkle remaining 1/4 cup beans over salad. Cover and refrigerate at least 1 hour or up to 8 hours. Sprinkle with basil.

MEXICAN RICE SALAD

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl. , In a small skillet, saute the green pepper, onion and carrot in oil until crisp-tender. Add garlic; cook 1 minute longer. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. , In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture; stir to coat. Cover and refrigerate until serving.