Yucatecan Rice Salad
Serving Size
3/4 cup
Servings
4
Prep Time
7 min
Cook Time
7 min
Ingredients
1/2 cup
water
1/8 teaspoon
turmeric
1/2 cup
instant whole-grain brown rice (such as Minute)
1 (15-ounce) can
black beans, drained and rinsed
1/2 cup
jalapeño-stuffed green olives, coarsely chopped (about 11 olives)
1/3 cup prechopped
red onion
3 (0.5-ounce) slices
reduced-fat Monterey Jack cheese with jalapeño peppers, cut into 1/2-inch squares
1/4 cup chopped
fresh cilantro
1 tablespoon
extra virgin olive oil
Directions
- Bring water and turmeric to a boil in a medium saucepan. Stir in rice; cover, reduce heat, and simmer 5 minutes. Remove from heat. Place rice in a wire mesh strainer; rinse rice with cold water, and drain well.
- While rice cooks, combine beans and next 5 ingredients in a medium bowl. Add the cooled rice; toss gently until blended. Serve with lemon wedges, if desired.
- Serve with: Tomato-Avocado Wedges
Nutrition Information
| Calories | 164 |
| Fat | 8.3 g |
| Saturated fat | 1.8 g |
| Monounsaturated fat | 4.9 g |
| Polyunsaturated fat | 1.3 g |
| Protein | 6.4 g |
| Carbs | 20.9 g |
| Fiber | 4.1 g |
| Cholesterol | 8 mg |
| Sodium | 430 mg |
Cooking Light Fresh Food Fast Weeknight Meals, Oxmoor House 2010