Chili Rice Salad
Yield
12 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
rice
spanish, fast-cooking |
*
|
| 2 | cups |
red kidney beans
light red, well drained |
|
| 2 | cups |
green bell peppers
|
|
| 1 | cup |
onions
finely shopped |
|
| 1 | cup |
vegetable oil
|
|
| 3 | tablespoons |
vinegar
|
|
| 1 | tablespoon |
chili powder
|
|
| ½ | teaspoon |
red hot pepper sauce
(tabasco) |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
rice
spanish, fast-cooking |
*
|
| 473 | ml |
red kidney beans
light red, well drained |
|
| 473 | ml |
green bell peppers
|
|
| 237 | ml |
onions
finely shopped |
|
| 237 | ml |
vegetable oil
|
|
| 45 | ml |
vinegar
|
|
| 15 | ml |
chili powder
|
|
| 2.5 | ml |
red hot pepper sauce
(tabasco) |
|
Directions
- Prepare rice according to the instructions on the package, 2. Cool slightly.
- Add beans, green peppers and onions.
- Combine salad oil, vinegar, chili powder, and hot pepper sauce. Stir into the rice mixture.
- 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
