Best Minute Rice Southwestern Rice Salad Recipes

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SOUTHWEST RICE AND BEAN SALAD WITH SWEET AND SPICY DRESSING



Southwest Rice and Bean Salad with Sweet and Spicy Dressing image

Provided by Mel

Categories     Beans

Time 15m

Number Of Ingredients 14

5 cups cooked rice (warm or at room temperature (white, brown, wild rice or a combination))
2 teaspoons salt
1 (15-ounce) can black beans (drained and rinsed)
1 (15-ounce) can pinto beans (drained and rinsed)
2 cups cooked cubed chicken
1 (12-ounce) can corn (drained)
4 green onions (chopped)
1/4 cup fresh lime juice
2 tablespoons red wine vinegar
2 tablespoons packed brown sugar
2/3 cup canola oil
4 pickled jalepeno pepper rounds (found in the glass jars next to the olives, usually)
2 teaspoons chili powder
1 teaspoon cumin

Steps:

  • Combine all of the salad ingredients together in a large bowl.
  • Combine dressing ingredients in blender until peppers are finely minced. Toss with salad.
  • Serve warm or at room temperature.

Nutrition Facts : ServingSize 1 Serving, Calories 559 kcal, Carbohydrate 68 g, Protein 23 g, Fat 23 g, SaturatedFat 2 g, Cholesterol 26 mg, Sodium 746 mg, Fiber 11 g, Sugar 6 g

SOUTHWESTERN RICE SALAD



Southwestern Rice Salad image

Southwestern Rice Salad is a yummy side or meatless main dish. Rice, black beans, corn, and peppers are mixed in a lightly seasoned dressing.

Provided by JB @ The Grateful Girl Cooks!

Categories     Main Course Salad     Salad/Side Dish

Time 30m

Number Of Ingredients 16

1⅓ cups water
⅔ cup long grain white rice (, uncooked)
1 Tablespoon vegetable oil
¾ cup chopped green bell pepper
½ cup chopped red onion (or shallot)
1 medium carrot (, peeled and chopped)
3 large garlic cloves (, minced)
16 ounces frozen corn (, thawed)
15 ounces canned black beans (, rinsed and drained)
2 medium Roma tomatoes (, chopped)
1 cup salted peanuts
⅓ cup fresh cilantro (, finely chopped)
⅔ cup extra virgin olive oil
⅓ cup fresh lemon juice
¾ teaspoon ground cayenne pepper
½ teaspoon ground cumin

Steps:

  • Place rice in a saucepan with water; bring water to a boil. Reduce heat to low, cover pan. Simmer rice (covered) on low heat for 15 minutes; remove pan from heat. Let rice sit (covered), for 5 minutes; rinse rice with cold water; drain. Put rice in large serving bowl.
  • TIP: If you want to save time, do the following steps while rice is cooking. In large skillet, heat vegetable oil on medium. Add green pepper, red onion, carrots, and minced garlic. Sauté until crisp-tender (4-5 minutes), stirring often so garlic won't burn. Add to rice; stir.
  • Add corn, beans, tomatoes, peanuts and cilantro to rice; stir to combine.
  • Use a wire whisk or fork to fully mix olive oil, lemon juice, cayenne and ground cumin in a small bowl. Mix well to ensure oil and juice are fully combined. Pour dressing over salad; toss well, to coat. Cover and refrigerate salad until time to serve. Store leftovers, covered, in refrigerator up to 4-5 days. Enjoy!

Nutrition Facts : ServingSize 1 (1/12th of total), Calories 305 kcal, Carbohydrate 28 g, Protein 8 g, Fat 20 g, SaturatedFat 4 g, Sodium 198 mg, Fiber 5 g, Sugar 1 g

SOUTHWEST RICE SALAD



Southwest Rice Salad image

This healthy salad has lots of taste and eye appeal. Add more or less jalapenos to suit your own heat preference. Most people like it this way and I serve some hot sauce on the side for the heat lovers.

Provided by Geema

Categories     Rice

Time 35m

Yield 6 serving(s)

Number Of Ingredients 14

2 cups cooked rice
1 (16 ounce) can black beans, rinsed and drained
1 (12 ounce) can white corn, drained
1 bunch green onion, chopped
1/3 cup canola oil
1/4 cup fresh squeezed lime juice (3-4 limes)
2 tablespoons apple cider vinegar
1 tablespoon packed brown sugar
2 -3 pickled jalapeno peppers, seeded and chopped
2 teaspoons chili powder
2 teaspoons ground cumin
salt
1 bunch fresh cilantro, chopped
1 ripe tomatoes, chopped

Steps:

  • In a large bowl, combine the rice, beans, corn and onions.
  • Toss to mix.
  • In a food processor, blend remaining ingredients, except the cilantro and tomatoes, until the peppers are finely minced.
  • Pour the dressing over the rice mixture and mix well.
  • Garnish with the cilantro and chopped tomatoes.
  • This salad can be made 1-2 days in advance and served either cold or room temperature.

SOUTHWESTERN RICE



Southwestern Rice image

I created this colorful side dish after eating something similar at a restaurant. It complements any Tex-Mex meal wonderfully. Sometimes I add cubes of grilled chicken breast to the rice to make it a meal in itself. -Michelle Dennis, Clarks Hill, Indiana

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1 medium green pepper, diced
1 medium onion, chopped
2 garlic cloves, minced
1 cup uncooked long grain rice
1/2 teaspoon ground cumin
1/8 teaspoon ground turmeric
1 can (14-1/2 ounces) reduced-sodium chicken broth
2 cups frozen corn (about 10 ounces), thawed
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat; saute pepper and onion 3 minutes. Add garlic; cook and stir 1 minute., Stir in rice, spices and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes. Stir in remaining ingredients; cook, covered, until heated through.

Nutrition Facts : Calories 198 calories, Fat 3g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 339mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein.

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