Mexican Rice With Dressing |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This recipe from a friend is versatile and can be served chilled or at room temperature. Ingredients:
2 cups rice, cooked |
12 ounces black beans, drained |
1/2 tomato, diced |
1/2 cup green onion, diced |
1/2 avocado, diced |
1/2 cup cilantro, minced |
1/4 cup black olives, sliced (optional) |
1/4 cup jalapeno, diced (optional) |
1/2 cup corn kernel (optional) |
2 tablespoons olive oil |
3 tablespoons lime juice |
1 teaspoon sugar (optional) |
1/2 teaspoon cumin |
1 garlic clove, minced |
crushed red pepper flakes |
Directions:
1. Mix up salad ingredients.
2. Mix up dressing ingredients.
3. Combine and let flavors blend for at least 30 minutes.
4. We served the avocado on the side since only my husband likes it. The cilantro is a key ingredient for this. I made the dressing as written but doubled the lime juice. We used brown organic rice and home cooked black beans instead of canned.
5. Cooking time is for the 3rd step. Not included is the time to cook the rice.
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