Santa Fe Rice Salad
- 1 medium green pepper, julienned
- 1 medium sweet red pepper, julienned
- 1 small onion, thinly sliced
- 2 teaspoons canola oil
- 2 cups cooked rice
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (11 ounces) Mexicorn, drained
- 1 jar (8 ounces) picante sauce
- 6 cups shredded lettuce
- 3/4 cup shredded reduced-fat cheddar cheese
- 6 tablespoons reduced-fat sour cream
- Tortilla chips
- In a nonstick skillet, saute peppers and onion in oil for 6-7 minutes or until tender. Stir in the rice, beans, corn and picante sauce until heated through. Place 1 cup of lettuce on each of six salad plates. Top with 1 cup rice mixture, 2 tablespoons cheese and 1 tablespoon sour cream. Serve with tortilla chips.
green pepper, sweet red pepper, onion, canola oil, rice, kidney beans, mexicorn, picante sauce, shredded lettuce, cheddar cheese, sour cream, tortilla chips
Taken from www.tasteofhome.com/recipes/santa-fe-rice-salad/ (may not work)