COWBOY RICE SALAD
A Southwestern rice salad filled with bright zesty flavours and tossed with a lime dressing. Made with brown rice for extra flavour, and a hint of spice flavour in the dressing to drive home the SouthWestern flavours! Serves 8 - 10 as a side, 4 - 6 as a main. Recipe video below!
Provided by Nagi
Categories Salad
Time 20m
Number Of Ingredients 16
Steps:
- Place Dressing ingredients in a jar, shake. Taste test, adjust to your taste.
- Place Salad ingredients and rice in a bowl. Drizzle with dressing. Toss, then serve. Fantastic served straight away and even the next day!
SOUTHWESTERN RICE SALAD
Number Of Ingredients 9
Steps:
- Begin to cook brown rice according to package.
- While rice is cooking, open and drain the cans of black beans and corn.
- Place black beans and corn in a large mixing bowl.
- Chop red bell pepper and onion into small pieces and add to bowl.
- Finely chop the fresh jalapenos. If you want more spice to your dish, do not remove the seeds from the jalapenos.
- Once the rice is finished cooking at it, along with the chopped jalapenos, cilantro, vinegar and chili powder to the bowl and mix well.
- Place salad in your refrigerator to cool (approximately 30 minutes).
SOUTHWEST CHICKEN & RICE SALAD
Fun and different, this summery salad has a subtle smoky flavor that really says "Southwest." The grilled corn adds an especially nice touch.
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Remove and discard corn husks and silk. Brush 1 tablespoon oil over ears of corn. Grill, covered, over medium heat for 15-20 minutes or until tender. Cut corn from cobs. , In a large bowl, combine the chicken, red pepper, jalapenos, cilantro and corn. , In a small bowl, combine the lime juice, garlic, chili powder, salt, pepper and remaining oil; pour over chicken mixture and toss to coat. Cover and refrigerate for 2-3 hours. , Cook rice according to package directions; cool. Just before serving, stir rice and avocados into salad.
Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 204mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 4g fiber), Protein 11g protein.
SOUTHWESTERN RICE
I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.
Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.
SOUTHWESTERN RICE AND BEAN SALAD
This salad has a definite Mexican influence with the beans and picante sauce. I've made it for many get-togethers, and it's been well-received.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8-10 servings.
Number Of Ingredients 7
Steps:
- Combine all of the ingredients in a large salad bowl. Cover and refrigerate for 2-3 hours.
Nutrition Facts : Calories 126 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 295mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
SOUTHWEST RICE SALAD
This healthy salad has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference. Most people like it this way and I serve some hot sauce on the side for the heat lovers.
Provided by Geema
Categories Rice
Time 35m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the rice, beans, corn and onions.
- Toss to mix.
- In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
- Pour the dressing over the rice mixture and mix well.
- Garnish with the cilantro and chopped tomatoes.
- This salad can be made 1-2 days in advance and served either cold or room temperature.
SOUTHWESTERN RICE SALAD
Who knew a cold rice salad could be so flavorful? It is when you toss it with a Southwestern-style mix of beans, corn and salsa.
Provided by My Food and Family
Categories Home
Time 1h15m
Yield Makes 16 servings, about 3/4 cup each.
Number Of Ingredients 8
Steps:
- Prepare rice as directed on package. Place in large bowl; cool.
- Add beans, corn, peppers, onions, dressing and salsa; mix lightly. Cover and refrigerate at least 1 hour or until ready to serve.
- Top with crushed chips just before serving.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
SOUTHWESTERN RICE SALAD
Southwestern Rice Salad is a yummy side or meatless main dish. Rice, black beans, corn, and peppers are mixed in a lightly seasoned dressing.
Provided by JB @ The Grateful Girl Cooks!
Categories Main Course Salad Salad/Side Dish
Time 30m
Number Of Ingredients 16
Steps:
- Place rice in a saucepan with water; bring water to a boil. Reduce heat to low, cover pan. Simmer rice (covered) on low heat for 15 minutes; remove pan from heat. Let rice sit (covered), for 5 minutes; rinse rice with cold water; drain. Put rice in large serving bowl.
- TIP: If you want to save time, do the following steps while rice is cooking. In large skillet, heat vegetable oil on medium. Add green pepper, red onion, carrots, and minced garlic. Sauté until crisp-tender (4-5 minutes), stirring often so garlic won't burn. Add to rice; stir.
- Add corn, beans, tomatoes, peanuts and cilantro to rice; stir to combine.
- Use a wire whisk or fork to fully mix olive oil, lemon juice, cayenne and ground cumin in a small bowl. Mix well to ensure oil and juice are fully combined. Pour dressing over salad; toss well, to coat. Cover and refrigerate salad until time to serve. Store leftovers, covered, in refrigerator up to 4-5 days. Enjoy!
Nutrition Facts : ServingSize 1 (1/12th of total), Calories 305 kcal, Carbohydrate 28 g, Protein 8 g, Fat 20 g, SaturatedFat 4 g, Sodium 198 mg, Fiber 5 g, Sugar 1 g
SOUTHWESTERN BEAN AND RICE SALAD
We enjoy fajitas and tacos, but finding a good side dish to go with them wasn't easy—until this recipe came along. — Stephanie Liston, Ankeny, Iowa
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the rice, beans, green pepper and olives. In a jar with a tight-fitting lid, combine the remaining ingredients; shake well. Pour over rice mixture; toss to coat. Cover and refrigerate for 1 hour or until chilled. Toss before serving.
Nutrition Facts : Calories 154 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 404mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
SOUTHWESTERN RICE SALAD
I haven't tried this yet, but it's definitely on my to-make list yet before summer's completely over. Looks like a great side dish for a Tex-Mex kind of meal -- or a potluck party. From TOH magazine.
Provided by Swan Valley Tammi
Categories Long Grain Rice
Time 30m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer ro 15 minutes.
- Remove from heat and 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, carrot, and garlic in oil until crisp-tender.
- Add to rice. Stir in corn, beans, tomatoes, peanuts (if using) and cilantro.
- In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat.
- Cover and refrigerate until serving.
Nutrition Facts : Calories 223.6, Fat 13.7, SaturatedFat 1.9, Sodium 7.4, Carbohydrate 22.9, Fiber 3.6, Sugar 1.2, Protein 4.2
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