Mexican Chicken And Rice Salad Food

MEXICAN CHICKEN AND RICE SALAD

Steps:

• Mix rice, salsa, corn, beans, chicken, avocado, and cilantro together in a bowl.

MEXICAN RICE SALAD

Steps:

• Sautee onions and garlic in olive oil until onions become tender. Add rice, sautee until rice becomes opaque but not browned.
• Add water, tomato sauce, chicken broth, lime juice, and chili powder. (I like mine with more chili flavor, so I probably get closer to a tbsp, but if you add it and smell the rice mix I think you can tell about where it's at. I also add garlic powder if the garlic isn't strong enough).
• Bring to boil. Reduce heat, cover and simmer on low for 50 minutes (my stove is a scale of 1-10 for heat, I do a 3).
• Do NOT remove the cover until time is up or you'll ruin the steam build up and it will take LONGER to cook. Depending on weather and altitude sometimes 50 minutes is perfect, sometimes it takes longer. If rice hasn't absorbed liquid, just add 5 minutes and check, repeat until absorbed.
• Once the rice is finished, add the rest of the ingredients. This is my preferred order:.
• Rice, Black Beans, Salsa, Olives, Avocados, Yogurt, Cheese, Lettuce, Crushed chips.
• *NOTES: You can use whatever tortilla chips you want, Hint of Lime gives it an extra kick. Also, if you use white rice instead, amount of water is 3 cups and cooking time is about 20 min--it's just that brown rice tastes better and is healthier. I'd do the other prep work (cutting avocados, preparing lettuce) while the rice is cooking. Toppings are to taste, but for me they add an additional 450 calories/serving, so probably about 700-800 calories/serving.

MEXICAN BEAN AND RICE SALAD

Steps:

• In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
• Refrigerate salad for 1 hour, toss again, and serve.

MEXICAN CHICKEN AND RICE

Steps:

• In a large skillet, saute the chicken green pepper and onion in oil until chicken is no longer pink and vegetables are crisp-tender. Add the corn, broth, salsa, salt, chili powder if desired and pepper; bring to a boil., Stir in the rice; cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover and let stand for 2 minutes or until cheese is melted.

MEXICAN RICE SALAD

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl. , In a small skillet, saute the green pepper, onion and carrot in oil until crisp-tender. Add garlic; cook 1 minute longer. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. , In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture; stir to coat. Cover and refrigerate until serving.

MEXICAN RICE & BEAN SALAD

Steps:

• Cook the rice following pack instructions. Drain, then cool under cold running water until completely cold. Stir in beans, onions, pepper and avocado.
• Mix the lime juice with the Cajun spice mix and some black pepper. Pour over the rice mix, stir in the coriander and serve with extra lime wedges.