Mexi-Veg Rice Salad Recipe

Name: Mexi-Veg Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. margarine; 1 c. Minute rice; 3 c. water; 1 rounded tsp. Watkins chicken soup mix; 1/2 tsp. Watkins Mexican Blend; 2 Tbsp. wine vinegar; 2 Tbsp. lemon juice; 1 Tbsp. sugar; 1/2 tsp. Watkins garlic salt; 1/2 tsp. Watkins salsa seasoning blend; 1 c. diced tomato; 1/2 c. diced celery; 1/2 c. sliced green onions; 1 (3 oz.) can diced green chiles; 2 large diced avocados; 1/4 c. sliced, pitted ripe olives

Servings: persons

2 Tbsp. margarine
1 c. Minute rice
3 c. water
1 rounded tsp. Watkins chicken soup mix
1/2 tsp. Watkins Mexican Blend
2 Tbsp. wine vinegar
2 Tbsp. lemon juice
1 Tbsp. sugar
1/2 tsp. Watkins garlic salt
1/2 tsp. Watkins salsa seasoning blend
1 c. diced tomato
1/2 c. diced celery
1/2 c. sliced green onions
1 (3 oz.) can diced green chiles
2 large diced avocados
1/4 c. sliced, pitted ripe olives

1
In 2-quart saucepan, melt margarine over low heat.
2
Increase heat to medium and stir in rice.
3
Saute until rice is golden brown.
4
Stir in water, chicken soup mix and Mexican Blend.
5
Cook, stirring often, until water is absorbed and rice is tender.
6
Drain off any remaining liquid.
7
Remove from heat and set aside.
8
Cool completely.

304

kcal

Calories

Fat

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 16 ingredients. The key ingredients include: 2 Tbsp. margarine, 1 c. Minute rice, 3 c. water, 1 rounded tsp. Watkins chicken soup mix, and more.

Yes, Mexi-Veg Rice Salad 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.

Mexi-Veg Rice Salad

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