Vegetarian Rice-Taco Salad |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 4 |
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This is a tasty vegetarian dish. You won't even miss the meat! You can substitute any type of Southwestern-style dressing for the 1000 Island. I slice avocado to serve around the plate. This dish can make a very nice presentation. *The cheese can be left out and a vegan dressing can be used and it will still be delicious! Ingredients:
3 flour tortillas |
3/4 cup long grain white rice, uncooked |
1 1/2 cups water |
1 -2 teaspoon chili powder |
1/2 teaspoon salt |
1/4 teaspoon garlic powder |
1/4 teaspoon ground red pepper |
1 (8 ounce) can kidney beans, drained |
5 cups lettuce, shredded |
1 cup chopped tomato (1 large) |
1/2 cup monterey jack cheese |
1/4 cup onion, chopped (1 small) |
1/4 cup thousand island dressing |
1/4 cup sour cream |
4 pitted olives, sliced (optional) |
Directions:
1. Heat oven to 400 degrees.
2. Cut tortillas into 12 wedges or strips. Place on ungreased cookie sheet or baking pan.
3. Bake uncovered 6 to 8 minutes, moving them around at least once, until golden brown. Set aside to cool.
4. Bring to a boil: rice, water, chili powder, salt, garlic powder, and crushed red pepper. Once it boils cover, reduce heat, and simmer for about 14 minutes. Remove from heat. Fluff rice with a fork. Cover and let steam 5 minutes. Stir in kidney beans.
5. Mix lettuce, tomato, cheese, and onion in a large bowl. Add dressing; toss. Divide lettuce mixture among 4 plates. Top each with about 1/2 cup rice mixture. Arrange tortilla wedges around salad. Garnish with sour cream and olives.
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