Mexi-Rice Salad recipe
All Recipes Best Recipe Trusted Brands: Recipes and Tips UNCLE BEN'S®Ingredients
- 2 ¼ cups chicken stock 1 (6 ounce) box UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper 1 (15 ounce) can black beans, rinsed and drained 1 avocado - peeled, pitted and diced 1 mango - peeled, seeded and diced 1 canned chipotle chile in adobo sauce, finely chopped ¼ cup chopped fresh cilantro 1 tablespoon fresh lime juice, or more to taste
Nutrition Info
- 185.8 caloriescarbohydrate: 30.9 gcholesterol: 1.4 mgfat: 4.8 gfiber: 7 gprotein: 6.4 gsaturatedFat: 0.6 gservingSize: -sodium: 675.1 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Mexi-Rice Salad
Directions
-
Combine chicken stock, rice, and seasoning packet in a saucepan, stir well. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 20 minutes. Remove from heat, allow to cool about 20 minutes. Refrigerate until chilled through.
Place rice in a serving bowl. Stir in black beans, avocado, mango, chopped chipotle chile, and cilantro. Drizzle with lime juice and toss. If salad seems too dry, add an additional tablespoon lime juice.