Vegetarian Rice-Taco Salad Recipe

Name: Vegetarian Rice-Taco Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 flour tortillas; 3/4 cup long grain white rice, uncooked; 1 1/2 cups water; 1 -2 teaspoon chili powder; 1/2 teaspoon salt; 1/4 teaspoon garlic powder; 1/4 teaspoon ground red pepper; 1 (8 ounce) can kidney beans, drained; 5 cups lettuce, shredded; 1 cup chopped tomato (1 large); 1/2 cup monterey jack cheese; 1/4 cup onion, chopped (1 small); 1/4 cup thousand island dressing; 1/4 cup sour cream; 4 pitted olives, sliced (optional)

Servings: persons

3 flour tortillas
3/4 cup long grain white rice, uncooked
1 1/2 cups water
1 -2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 (8 ounce) can kidney beans, drained
5 cups lettuce, shredded
1 cup chopped tomato (1 large)
1/2 cup monterey jack cheese
1/4 cup onion, chopped (1 small)
1/4 cup thousand island dressing
1/4 cup sour cream
4 pitted olives, sliced (optional)

1
Heat oven to 400 degrees.
2
Cut tortillas into 12 wedges or strips. Place on ungreased cookie sheet or baking pan.
3
Bake uncovered 6 to 8 minutes, moving them around at least once, until golden brown. Set aside to cool.
4
Bring to a boil: rice, water, chili powder, salt, garlic powder, and crushed red pepper. Once it boils cover, reduce heat, and simmer for about 14 minutes. Remove from heat. Fluff rice with a fork. Cover and let steam 5 minutes. Stir in kidney beans.
5
Mix lettuce, tomato, cheese, and onion in a large bowl. Add dressing; toss. Divide lettuce mixture among 4 plates. Top each with about 1/2 cup rice mixture. Arrange tortilla wedges around salad. Garnish with sour cream and olives.

539

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 15 ingredients. The key ingredients include: 3 flour tortillas, 3/4 cup long grain white rice, uncooked, 1 1/2 cups water, 1 -2 teaspoon chili powder, and more.

Yes, Vegetarian Rice-Taco 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.

Vegetarian Rice-Taco Salad

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