Tex Mex Rice Salad Wrap Recipes
TEX MEX RICE SALAD WRAP
Categories Sponsor
Number Of Ingredients 14
Steps:
- Cook rice with water according to package directions. Once cooked, set aside to cool slightly.
- Whisk together red wine vinegar, olive oil, salt-free seasoning and lime juice. Combine all the vegetables and toss with dressing to marinate.
- Gently combine marinated vegetables and cheese with rice.
- Serve as a salad or a wrap with lettuce
TEX-MEX SALAD
Steps:
- Whisk 2 tablespoons whole-grain mustard, 1 tablespoon lime juice, 1 teaspoon red wine vinegar, 3 tablespoons olive oil, and salt; add 1/4 cup chopped cilantro. Grill 4 ears corn; cut off the kernels and toss with 1 can drainedblack beans, 1 diced red bell pepper, 4 sliced radishes and 3 chopped scallions. Toss with the dressing; season with salt and pepper.
- SERVES: 4; Calories: 360; Total Fat 13 grams; Saturated Fat: 2 grams; Protein: 12 grams; Total carbohydrates: 53 grams; Sugar: 20 grams Fiber: 13 grams; Cholesterol: 0 milligrams; Sodium: 499 milligrams
Nutrition Facts : Calories 360 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 499 milligrams, Carbohydrate 53 grams, Fiber 13 grams, Protein 12 grams, Sugar 20 grams
TEX MEX RICE
Steps:
- In a heavy pot, heat the vegetable oil over medium heat. Add the garlic and shallots, and sweat until translucent, stirring often. Add the rice to the oil and stir constantly to lightly cook the rice until lightly golden.
- Stir in the chicken broth, tomatoes, carrots, corn, cumin and bay leaf. Season with salt, then cover and cook for 17 to 18 minutes.
- Remove from the heat, fluff the rice with a fork and discard the bay leaf. Garnish with cilantro, and serve.
TEX-MEX RICE
"My grandmother gave me the recipe for this nicely spiced rice," recalls Kat Thompson of Prineville, Oregon. At 24 cents per serving, it's an economical side dish. "Or add some ground beef for a satisfying skillet meal," she suggests.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute rice and onion in oil until rice is browned and onion is tender. Stir in the water, green pepper, chili powder and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender. Stir in tomatoes; heat through.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 490mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein.
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