Taco Rice Salad
Mar 19, 2007 19:24:42 GMT -8
Post by tami on Mar 19, 2007 19:24:42 GMT -8
Taco Rice Salad
From
Convenience products, such as preseasoned (saffron) yellow rice and picante sauce, flavor this easy one-dish meal that appeals to kids and adults alike.
Salad:
Cooking spray
1 pound ground round
1 garlic clove, minced
3 cups cooked yellow rice
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups torn romaine lettuce (about 10 ounces)
3 cups chopped tomato (about 1 1/4 pounds)
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped red onion
1 (15-ounce) can black beans, rinsed and drained
Dressing:
2/3 cup fat-free sour cream
2/3 cup picante sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
Remaining ingredient:
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
To prepare salad, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef and garlic, and cook 9 minutes or until browned, stirring to crumble. Drain; return beef mixture to pan. Stir in rice and next 4 ingredients (rice through pepper). Cool slightly.
Combine lettuce and next 4 ingredients (lettuce through beans) in a large bowl; toss to combine.
To prepare dressing, combine sour cream, picante sauce, 1 teaspoon chili powder, and 1/2 teaspoon cumin, stirring with a whisk. Spoon dressing over lettuce mixture; toss to coat. Place 1 1/3 cups lettuce mixture on each of 6 plates. Top with 3/4 cup rice mixture and about 1 1/2 tablespoons cheese.
Yield: 6 servings
CALORIES 360 (30% from fat); FAT 11.9g (sat 5g,mono 4.5g,poly 0.8g); PROTEIN 21.1g; CHOLESTEROL 48mg; CALCIUM 177mg; SODIUM 994mg; FIBER 6.7g; IRON 4.2mg; CARBOHYDRATE 46.7g
Cooking Light, JUNE 2004
From
Convenience products, such as preseasoned (saffron) yellow rice and picante sauce, flavor this easy one-dish meal that appeals to kids and adults alike.
Salad:
Cooking spray
1 pound ground round
1 garlic clove, minced
3 cups cooked yellow rice
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
6 cups torn romaine lettuce (about 10 ounces)
3 cups chopped tomato (about 1 1/4 pounds)
1 cup frozen whole-kernel corn, thawed
1/2 cup chopped red onion
1 (15-ounce) can black beans, rinsed and drained
Dressing:
2/3 cup fat-free sour cream
2/3 cup picante sauce
1 teaspoon chili powder
1/2 teaspoon ground cumin
Remaining ingredient:
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
To prepare salad, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add beef and garlic, and cook 9 minutes or until browned, stirring to crumble. Drain; return beef mixture to pan. Stir in rice and next 4 ingredients (rice through pepper). Cool slightly.
Combine lettuce and next 4 ingredients (lettuce through beans) in a large bowl; toss to combine.
To prepare dressing, combine sour cream, picante sauce, 1 teaspoon chili powder, and 1/2 teaspoon cumin, stirring with a whisk. Spoon dressing over lettuce mixture; toss to coat. Place 1 1/3 cups lettuce mixture on each of 6 plates. Top with 3/4 cup rice mixture and about 1 1/2 tablespoons cheese.
Yield: 6 servings
CALORIES 360 (30% from fat); FAT 11.9g (sat 5g,mono 4.5g,poly 0.8g); PROTEIN 21.1g; CHOLESTEROL 48mg; CALCIUM 177mg; SODIUM 994mg; FIBER 6.7g; IRON 4.2mg; CARBOHYDRATE 46.7g
Cooking Light, JUNE 2004