Best Spanish Rice Salad Recipes

SPANISH RICE SALAD OLE'

Spanish Rice Salad Ole' image

This is a wonderfully easy salad to prepare that I got from a magazine years ago. It is great served cold after the flavors have blended for a couple of hours, and it is equally as good served hot making it super versatile. Can be easily doubled or tripled. I often use this for large crowds and it is always a hit.

Provided by Oh Taste See...

Categories White Rice

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups cooked long-grain rice, chilled
1 (15 ounce) can black beans, drained and rinsed
2 cups chopped tomatoes
1 cup yellow sweet bell pepper, chopped (or you can use red or green)
1 cup frozen whole kernel corn, thawed
2 green onions, thinly sliced
1 cup salsa or 1 cup picante salsa
2 tablespoons fresh cilantro, snipped (optional)
4 ounces monterey jack cheese or 4 ounces monterey jack pepper cheese, cut into 1/4 inch cubes
lettuce (optioinal for garnish)
sour cream (optional)

Steps:

Mix together rice, black beans, tomatoes, pepper, corn, green onion, and cilantro.
Coat with salsa and add cheese.
If serving cold, you can use the lettuce leaves to garnish your serving bowl by laying down the leaves and then adding salad.
If serving hot, place in oven at 350 just until cheese melts.
A dollop of sour cream is great either way you serve it.

Nutrition Facts : Calories 258.9, Fat 6.9, SaturatedFat 4, Cholesterol 17.8, Sodium 372, Carbohydrate 38.2, Fiber 6.9, Sugar 3.1, Protein 13

SPANISH RICE SALAD

Spanish Rice Salad image

Yield Serves 4

Number Of Ingredients 12

Ingredients

2 cups water
2 tablespoons tomato paste
1/2 teaspoon salt
1/2 teaspoon dried oregano, crumbled
1 cup long-grain rice
4 tablespoons olive oil
2 tablespoons Sherry wine vinegar or white wine vinegar
2 garlic cloves, pressed
8 ounces medium cooked peeled shrimp
1/2 5-ounce package pepperoni, quartered lengthwise, sliced
1/2 bell pepper, diced
2 large green onions, sliced

Steps:

Bring first 4 ingredients to boil in heavy medium saucepan. Add rice and 1 tablespoon olive oil. Cover and simmer over low heat until rice is tender and liquid is absorbed, about 20 minutes. Transfer to large bowl and chill.
Whisk remaining 3 tablespoons olive oil, vinegar and garlic in small bowl. Add remaining ingredients to rice in large bowl. Drizzle olive oil mixture over. Toss well. Season to taste with salt and pepper and serve.

SPANISH RICE SALAD

Spanish Rice Salad image

Plain-Jane white rice gets a makeover in this recipe for Spanish Rice Salad. It's amazing what a toss with black beans, peppers and chunky salsa can do!

Provided by My Food and Family

Categories Home

Time 10m

Yield 3 servings

Number Of Ingredients 6

Ingredients

2 cups cooked instant white rice
1 can (15 oz.) black beans, rinsed
1 large green pepper, chopped
1/2 cup TACO BELL® Thick & Chunky Salsa
3 Tbsp. MIRACLE WHIP Light Dressing
1 large tomato, cut into 6 thin slices

Steps:

Mix all ingredients except tomatoes; toss lightly. Refrigerate until ready to serve.
Spoon rice mixture evenly onto tomato slices.

Nutrition Facts : Calories 330, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 5 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 11 g, Sugar 0 g, Protein 13 g