Mexican Rice Salad: so delicious & bursting with veggies

Load up on fibre, protein and healthy vitamins! This Mexican rice salad  makes a savoury snack or side dish. Serve with refried beans and a side of salsa and Greek yogurt for snack, or with quesadillas to make a meal. You can personalize the rice salad to match any leftover vegetables lying about the house.


Ingredients

  • 1/4 cup rice, cooked (healthier to use brown rice)
  • 3 tbsp niblets (or corn kernels)
  • 2 stalks green onions, chopped
  • 2 small slices jalapeno pepper, diced
  • 1 sprig cilantro
  • 1 tsp taco seasoning
  • 1/2 cup refried beans
  • 1/4 cup salsa
  • 1/4 cup Greek yogurt

Directions

  1. Place rice in pot and fill with water. Boil until rice is cooked. Mix with niblets and heat for 5 minutes. Mix in taco seasoning.
  2. Place rice and niblets in bowl and add green onions, jalapeno pepper and cilantro. Mix.
  3. Place refried beans into a pan and heat with a touch of water.
  4. Serve refried beans, salsa and Greek yogurt alongside Mexican rice salad. Each spoonful bursts with a different taste!

A different angle of deliciousness.

Nutrition information:

Calories: 341
Fat: 1.4 g
Saturated fat: 0.1 g
Trans fat: 0 g
Cholesterol: 0
Sodium: 945 g (too much, try to find low-sodium beans)
Carbohydrates: 69.7 g
Fibre: 9.3 g (excellent! now imagine it with brown rice)
Sugar: 7.2 g
Protein: 18.2 g (incredible!)
Vitamin A: 14%
Vitamin C: 10%
Calcium: 12%
Iron: 24% (That’s 1/4 of your daily quota)

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    One Response

    1. Hi there, I check your blog on a regular basis. Your humoristic style is witty,
      keep doing what you’re doing!

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