Vegetarian Rice-Taco Salad

• 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)

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.

flour tortillas, long grain white rice, water, chili powder, salt, garlic, ground red pepper, kidney beans, tomato, cheese, onion, sour cream, olives

Taken from www.food.com/recipe/vegetarian-rice-taco-salad-313243 (may not work)