Mexican Rice Salad Recipe serves: 4
Prep Time 10 min
Cook Time 30 min
Stand Time 5 min

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 390
Calories from Fat 130
Total Fat 15 g
Saturated Fat 4 g
Trans Fat 0 g
Cholesterol 5 mg
Sodium 870 mg
Total Carbs 52 g
Dietary Fiber 6 g
Sugars 1 g
Protein 11 g
Vitamin A 15 %
Vitamin C 4 %
Calcium 10 %
Iron 10 %

Mexican Rice Salad

Ingredients

  • 1/4 cup I Can't Believe It's Not Butter!® Spread
  • 1 cup converted brown rice
  • 1 clove garlic
  • 2 1/4 cups fat free reduced sodium chicken broth
  • 1/4 cup chopped fresh cilantro
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1/4 cup coarsely chopped pitted Kalamata olives
  • 1/4 cup shredded Monterey Jack cheese
  • 2 Tbsp. lime juice

Directions

  1. Melt I Can't Believe It's Not Butter!® Spread in large saucepan over medium heat and cook rice, stirring frequently, 2 minutes or until golden. Stir in garlic and cook 30 seconds. Add broth and bring to a boil over high heat. Reduce heat to low and simmer covered 25 minutes or until rice is tender. Remove from heat and let stand covered 5 minutes.
  2. Stir in remaining ingredients. Serve warm or at room temperature.

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