Layered Rice Salad with Red and Green Salsas Recipe

Name: Layered Rice Salad with Red and Green Salsas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 1/2 cups water; 1 tablespoon plus 1 teaspoon olive oil; 1 1/2 teaspoons salt; 2 cups long-grain white rice; 9 tomatillos,* husked, coarsely chopped; 1 1/2 cups chopped green bell peppers; 3/4 cup chopped green onions (dark green parts only); 1/2 cup chopped fresh basil; 2 tablespoons olive oil; 2 15-ounce cans black beans, drained, rinsed; 2 teaspoons ground coriander; 1 teaspoon onion salt; 1 cup purchased medium-hot red salsa; 2 cups chopped red bell peppers; 1/2 cup chopped red onion; 1/3 cup chopped fresh parsley; 1 tablespoon olive oil; 1 cup sour cream; 3 tablespoons thinly sliced fresh basil; *A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

Servings: persons

5 1/2 cups water
1 tablespoon plus 1 teaspoon olive oil
1 1/2 teaspoons salt
2 cups long-grain white rice
9 tomatillos,* husked, coarsely chopped
1 1/2 cups chopped green bell peppers
3/4 cup chopped green onions (dark green parts only)
1/2 cup chopped fresh basil
2 tablespoons olive oil
2 15-ounce cans black beans, drained, rinsed
2 teaspoons ground coriander
1 teaspoon onion salt
1 cup purchased medium-hot red salsa
2 cups chopped red bell peppers
1/2 cup chopped red onion
1/3 cup chopped fresh parsley
1 tablespoon olive oil
1 cup sour cream
3 tablespoons thinly sliced fresh basil
*A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

1
Combine water, olive oil and salt in large saucepan.
2
Bring to boil.
3
Add rice.
4
Return to boil.
5
Reduce heat to low.
6
Cover saucepan and cook until liquid is absorbed and rice is tender, about 20 minutes.
7
Fluff rice with fork.
8
Transfer to baking sheet and cool completely.
9
Season to taste with salt and pepper.
10
Combine all ingredients in large bowl.
11
Toss to blend.
12
Season to taste with salt and pepper.
13
Mix beans, coriander and onion salt in medium bowl.
14
Mix purchased salsa, bell peppers, onion, parsley and oil in another large bowl.
15
Season to taste with salt and pepper.
16
Spoon 2 cups rice into 4-quart clear glass bowl.
17
Spoon green salsa evenly over rice.
18
Spoon another 2 cups rice evenly over salsa.
19
Spread sour cream over rice.
20
Spoon all but 1/4 cup beans over sour cream.
21
Spread remaining rice over beans.
22
Spread red salsa over rice.
23
Sprinkle remaining 1/4 cup beans over salad.
24
Cover and refrigerate at least 1 hour or up to 8 hours.
25
Sprinkle with basil.

759

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 5 1/2 cups water, 1 tablespoon plus 1 teaspoon olive oil, 1 1/2 teaspoons salt, 2 cups long-grain white rice, and more.

Yes, Layered Rice Salad with Red and Green Salsas falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Layered Rice Salad with Red and Green Salsas

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