Mexican Rice Salad

Makes 6
Prep 20 m
Cook 20 m


Tortilla Shells


  1. 1 of 3 Bring rice to boiling in broth in saucepan. Cover; reduce heat to low. Cook 20 minutes or until rice is tender. Drain rice in colander; rinse with cold water to stop cooking.
  2. 2 of 3 For dressing, whisk together lime juice, chili powder, salt, cumin and black pepper in bowl. Whisk in oil.
  3. 3 of 3 Combine rice, corn, red pepper, celery and onion in serving bowl. Gently stir in cheese and cilantro. Add dressing; toss to coat.

Tortilla shells:

  1. 1 of 2 Mix chili powder and salt in small bowl. Coat both sides of tortillas with nonstick cooking spray. Sprinkle 1 side of each tortilla with a pinch of the chili powder mixture. Place large nonstick skillet over medium heat. Warm 1 tortilla in skillet until pliable, about 1 minute per side. Place tortilla in soup bowl for serving. Repeat with remaining tortillas.
  2. 2 of 2 Spoon salad into tortillas. Makes 6 servings.
Nutrition Information for Mexican Rice Salad
Servings Per Recipe: 6
Per Serving: 2 g sat. fat, 10 mg chol., 903 mg sodium, 3 g fiber, 55 g carb., 11 g Fat, total, 369 kcal cal., 14 g pro.