Spanish Rice Salad
- Prep Time 20 min.
- Cook Time -
- Serves 10
Recipe Provided By: Pillsbury Bake-Off®
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1. Ingredients
- 2 cups cooked white rice
- 2 (11 ounce) cans Green Giant(R) Mexicorn(R) Whole Kernel Corn, Red and Green Peppers, drained
- 1/2 cup chopped red onion
- 1/2 cup chopped green bell pepper
- 1 cup shredded reduced-fat Cheddar cheese
- 3/4 cup Old El Paso(R) Thick 'n Chunky Salsa
- 1/2 cup light sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 ripe avocado, pitted, peeled and cut into wedges
- 10 fresh cilantro sprigs
Nutrition Info
Per Serving
- Calories: 172 kcal
- Carbohydrates: 25 g
- Dietary Fiber: 3 g
- Fat: 5 g
- Protein: 6 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In large bowl, combine all salad ingredients; mix well. In medium bowl, combine all dressing ingredients; mix well.
- Add dressing to salad; toss to coat. Spoon salad onto individual serving plates. Garnish each with avocado wedge and cilantro sprig.
Yield: 10 servings
3. Still Hungry?
Get a flavor-packed salad on the table in just two steps!
Notes:
Submitted by
Ann Everett, Cornelius, NC
Bake-Off(R) Contest 40, 2002
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