Texas Confetti Rice Salad |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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A spicy way to dress up rice, this southwestern salad will impress at the dinner table or at a potluck lunch. Just add a hearty appetite!Linda Morten, Somerville, TX Ingredients:
2 cans (14-1/2 ounces each) chicken broth |
2 cups uncooked long grain rice |
1/2 cup water |
4 cups cubed cooked turkey |
4 medium tomatoes, seeded and chopped |
2 cups fresh or frozen corn, thawed |
1 large green pepper, chopped |
1 medium red onion, chopped |
1 cup olive oil |
1/2 cup minced fresh cilantro |
1 can (4 ounces) chopped green chilies |
3 tablespoons white wine vinegar |
3 tablespoons lime juice |
2 tablespoons dijon mustard |
2-1/2 teaspoons ground cumin |
1 teaspoon garlic salt |
1/2 teaspoon crushed red pepper flakes |
1 medium ripe avocado, peeled and cubed |
Directions:
1. In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.
2. Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado. Yield: 12 servings (1-1/3 cups each).
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