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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 495.5
  • Total Fat: 14.5 g
  • Cholesterol: 31.6 mg
  • Sodium: 1,976.1 mg
  • Total Carbs: 72.4 g
  • Dietary Fiber: 12.9 g
  • Protein: 25.0 g

View full nutritional breakdown of Southwestern rice & veggie salad calories by ingredient
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Southwestern rice & veggie salad

Submitted by: ANGELA3511

Introduction

This is a very quick yet filling and nutritious salad. As a girl who doesn't like salads very much, I really love this one!

This also makes a very colorful and festive dish, with the colors of the veggies in the rice mix against the green of the salad. Only takes around 30 minutes from start to finish, and it's incredibly yummy and good for you.
This is a very quick yet filling and nutritious salad. As a girl who doesn't like salads very much, I really love this one!

This also makes a very colorful and festive dish, with the colors of the veggies in the rice mix against the green of the salad. Only takes around 30 minutes from start to finish, and it's incredibly yummy and good for you.

Number of Servings: 6

Ingredients

    1/4 cup of brown rice
    1 can of Bush's black beans, drained and well rinsed
    1 can of Green Giant mexicorn
    1 can of Hunt's petite diced tomatoes with mild green chiles
    1 small sweet onion, finely diced
    1 medium bell pepper (any color, but red looks great!), coarsely diced
    3 Tyson mesquite chicken breast fillets
    6 cups of baby spinach, torn into bite sized pieces
    6 cups of romaine salad blend, torn into bite sized pieces
    Nonfat sour cream
    2% shredded cheese
    Tortilla chips

Directions

1. Prepare the rice according to directions.
2. While the rice is cooking, prepare the chicken breasts according to the directions.
3. When the rice is done, stir in the beans, mexicorn, tomatoes, marinade sauce, onions and peppers and allow to heat thoroughly and combine (note: if you want, you could also saute the onions and peppers together before adding to the rice mix; optional).
4. Tear the spinach and romaine into small pieces.
5. Top the salad mix with the rice mixture
6. Top with 1/2 of a chicken breast, chopped into bite sized piece
7. Top with sour cream and cheese, and add the tortilla strips.

Serves 6 (large servings)

Number of Servings: 6

Recipe submitted by SparkPeople user ANGELA3511.






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