Vegetarian Rice Taco Salad Recipes

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VEGETARIAN RICE-TACO SALAD



Vegetarian Rice-Taco Salad image

This is a tasty vegetarian dish. You won't even miss the meat! You can substitute any type of Southwestern-style dressing for the 1000 Island. I slice avocado to serve around the plate. This dish can make a very nice presentation. *The cheese can be left out and a vegan dressing can be used and it will still be delicious!

Provided by Dominick and Amanda

Categories     Long Grain Rice

Time 24m

Yield 4 serving(s)

Number Of Ingredients 15

3 flour tortillas
3/4 cup long grain white rice, uncooked
1 1/2 cups water
1 -2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 (8 ounce) can kidney beans, drained
5 cups lettuce, shredded
1 cup chopped tomato (1 large)
1/2 cup monterey jack cheese
1/4 cup onion, chopped (1 small)
1/4 cup thousand island dressing
1/4 cup sour cream
4 pitted olives, sliced (optional)

Steps:

  • Heat oven to 400 degrees.
  • Cut tortillas into 12 wedges or strips. Place on ungreased cookie sheet or baking pan.
  • Bake uncovered 6 to 8 minutes, moving them around at least once, until golden brown. Set aside to cool.
  • Bring to a boil: rice, water, chili powder, salt, garlic powder, and crushed red pepper. Once it boils cover, reduce heat, and simmer for about 14 minutes. Remove from heat. Fluff rice with a fork. Cover and let steam 5 minutes. Stir in kidney beans.
  • Mix lettuce, tomato, cheese, and onion in a large bowl. Add dressing; toss. Divide lettuce mixture among 4 plates. Top each with about 1/2 cup rice mixture. Arrange tortilla wedges around salad. Garnish with sour cream and olives.

Nutrition Facts : Calories 406.6, Fat 15.4, SaturatedFat 6, Cholesterol 23, Sodium 845.1, Carbohydrate 55.1, Fiber 5.2, Sugar 6, Protein 12.6

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