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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
cooking spray |
1/4 cup chopped onion |
2 to 3 garlic cloves, minced |
1 1/2 cups cooked long-grain brown rice |
1 teaspoon chili powder, divided |
1 teaspoon ground cumin, divided |
1/4 teaspoon ground red pepper, divided |
1/4 teaspoon ground coriander, divided |
1 (16-ounce) can red kidney beans, rinsed and drained |
1/3 cup reduced-calorie ranch dressing |
4 cups torn iceberg lettuce |
1 1/2 cups chopped tomato |
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese |
1/3 cup chopped green onions |
1 (4.5-ounce) can chopped green chiles, drained |
2 (2.25-ounce) cans sliced ripe olives, drained |
3 ounces baked salsa and cream cheese tortilla chips (about 60 chips) |
Directions:
1. Coat a medium skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; cook 5 minutes, stirring constantly. Add cooked rice, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, 1/8 teaspoon red pepper, 1/8 teaspoon coriander, and beans; cook until thoroughly heated, stirring occasionally. Remove from heat, and cool. Cover and chill.
2. Combine ranch dressing, remaining chili powder, cumin, red pepper, and coriander; set aside.
3. Combine lettuce and next 5 ingredients in a large bowl, tossing well. Add reserved rice mixture and salad dressing; toss gently to coat. Cover and chill. Just before serving, place tortilla chips on a serving platter; spoon salad over chips.
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