Vegetarian Taco & Rice Salad

posted by 9 months ago


2 Tbs extra-virgin olive oil

1 large onion, chopped

1 ½ cups fresh corn kernels or frozen, thawed

4 large tomatoes

1 ½ cups cooked MINUTE® Ready to Serve Whole Grain Brown Rice

1 (15 oz) can black, kidney or pinto beans, rinsed

1 Tbs chili powder

1 ½ tsp dried oregano, divided

¼ tsp salt

½ cup chopped fresh cilantro

1/3 cup prepared salsa

2 cups shredded iceberg or romaine lettuce

1 cup shredded pepper Jack cheese

Gluten free tortilla chips

Lime wedges for garnish


Heat oil in a large nonstick skillet over medium heat. Add onion and corn; cook, stirring, until the onion begins to brown, about 5 minutes. Coarsely chop 1 tomato. Add it to the pan along with rice, beans, chili powder, 1 tsp oregano and ¼ tsp salt. Cook, stirring frequently, until the tomato cooks down, about 5 minutes. Let cool slightly. Coarsely chop the remaining 3 tomatoes. Combine with cilantro, salsa and the remaining ½ tsp oregano in a medium bowl. Toss lettuce in a large bowl with the bean mixture, half the fresh salsa and 2/3 cup cheese. Serve sprinkled with tortilla chips, cheese, lime wedges and extra salsa if desired. (Serves: 6)

tags:  vegetarian taco & rice salad, rice, riviana, salads, tacos
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