| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Mexican | Salads, Main dish | 6 | Servings |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 2 | md | Green peppers; julienned |
| 2 | md | Onions; sliced |
| 16 | oz | Salsa |
| 30 | oz | Canned kidney beans drained |
| 22 | oz | Canned Mexican-style corn drained |
| 3 | c | Cooked rice |
| 6 | c | Shredded lettuce |
| 10 1/2 | oz | Tortilla chips |
| 1 1/2 | c | Shredded Cheddar cheese (1-1/2 cups = (6 oz.) |
| Sour cream |
INSTRUCTIONS
GARNISH Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender crisp. Add salsa, beans, corn and rice; cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream. Each serving provides: * 740 calories * 25 g. protein * 26.7 g. fat * 100.4 g. carbohydrate * 7.1 g. dietary fiber * 36 mg. cholesterol * 896 mg. sodium Source: "Veg-able Rice" Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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