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Chili Rice Salad

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Recipe

 

Yield

12 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 package rice
spanish, fast-cooking
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2 cups red kidney beans
light red, well drained
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2 cups green bell peppers
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1 cup onions
finely shopped
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1 cup vegetable oil
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3 tablespoons vinegar
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1 tablespoon chili powder
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½ teaspoon red hot pepper sauce
(tabasco)
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Ingredients

Amount Measure Ingredient Features
1 package rice
spanish, fast-cooking
* Camera
473 ml red kidney beans
light red, well drained
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473 ml green bell peppers
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237 ml onions
finely shopped
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237 ml vegetable oil
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45 ml vinegar
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15 ml chili powder
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2.5 ml red hot pepper sauce
(tabasco)
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Directions

  1. Prepare rice according to the instructions on the package, 2. Cool slightly.
  2. Add beans, green peppers and onions.
  3. Combine salad oil, vinegar, chili powder, and hot pepper sauce. Stir into the rice mixture.
  4. Chill well before serving. Measurements and timing are designed only for Uncle Ben's Fast Cooking Grain and Wild Rice Blend, and CONVERTED Brand Rice


* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 103g (3.6 oz)
Amount per Serving
Calories 26563% from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 134mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 8g
Vitamin A 5% Vitamin C 36%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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