Vegetarian Rice-taco Salad

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

Ingredients

• Servings: 4
• 3 flour tortillas
• 3/4 cup long grain 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)

Recipe

• 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.