Tex Mex Rice Salad Wrap Recipes

TEX MEX RICE SALAD WRAP

Tex Mex Rice Salad Wrap image

Categories Sponsor

Number Of Ingredients 14

Ingredients

1/2 cup shredded Monterey Jack cheese
1 Tbsp. salt-free seasoning
1/2 cup Dijon mustard
2 1/2 cups UNCLE BENS Whole Grain Instant Brown Rice
1/4 cup red wine vinegar
1 cup sliced cucumber
1/2 cup chopped green pepper
1 can sliced black olives (4-6 ounce)
1 cup corn
2 3/4 cups water
1/4 cup olive oil
1/2 lime juiced
1 cup chopped tomato
1/4 cup chopped cilantro

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

Tex-Mex Salad image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Number Of Ingredients 0

Ingredients

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

Tex Mex Rice image

Provided by Guy Fieri

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
2 cloves garlic, minced
1 shallot, minced
2 cups long grain white rice
Two 14 1/2-ounce cans chicken broth
1 cup diced fire roasted tomatoes, drained
1/2 cup diced carrots
1/2 cup fresh shucked corn kernels or frozen corn
1 teaspoon ground cumin
1 bay leaf
Kosher salt
1/4 cup chopped fresh cilantro, for garnish

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

Tex-Mex Rice image

"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

Ingredients

1 cup uncooked long grain rice
1 medium onion, chopped
2 tablespoons canola oil
2 cups boiling water
1 medium green pepper, chopped
1-1/2 teaspoons chili powder
1 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, drained

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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