New Recipe; Spanish Rice Salad

Last night I made a Spanish Rice Salad based on a salad I saw in the Raleys Something Extra magazine, April/May/June 2009 pg. 53 but I made it easier and healthier by omitting the 1/4 C. vegetable oil and using one of my new convenience foods #SeedsOfChange Spanish Style rice with quinoa, red bell pepper and corn vs. plain white rice.

SPANISH RICE SALAD
1 pkg. Seeds of Change: Spanish Style Rice with quinoa, red bell pepper and corn
1/2 C. salsa
1/2 C. green bell pepper, finely chopped
1/2 C. frozen corn
1/4 C. red onion, finely chopped
1/4 C. cilantro, picked leaves
1 jalapeno, seeds & veins removed, finely chopped

Cook rice according to package, 90 seconds in microwave.  You will have 1 1/2 cups of rice.  Place in a large bowl.  Add frozen corn, toss so hot rice thaws corn.  Chop bell pepper, onion, jalapeno and cilantro.  Add to bowl with salsa.  Toss.

 

Serving Suggestion:  Top with cooked chicken.


Variations:

• If using white rice cook 1 C. dry rice.  The original recipe also added 1/2 C.  more salsa and 1/4 C. @ cider vinegar and oil.
• Add diced avocado.