| 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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