Tex-Mex Rice Salad
Try this Tex-Mex Rice Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 1
lunch
lunch
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 ts salt
- 1/4 ts cayenne
- 1/3 c olive oil
- 2 c rice cooked
- 1 lg red onion, thinly sliced
- 1/3 c chopped cilantro
- 1/3 c lime juice
- 1 peeled and sectioned orange
- 2 c jicama, cut-up ( i love
- Carbohydrate 303.717014 g
- Cholesterol 0 mg
- Fat 21.1664065 g
- Fiber 15.9112600279108 g
- Protein 29.170956 g
- Saturated Fat 3.1417904 g
- Serving Size 1 1 Serving (1493g)
- Sodium 74.3411 mg
- Sugar 287.805753972089 g
- Trans Fat 0.770805550000002 g
- Calories 1545 calories
Combine lime juice, salt, cayenne, and olive oil -- pour over onion and let stand several hours or overnight. Combine rice, jicama, orange, cilantro in bowl. Add onion mixture, toss to mix. Let stand to blend flavors. 4 - 6 servings. Posted to EAT-L Digest 7 November 96 Date: Fri, 8 Nov 1996 16:40:51 -0800 From: Dot & Tim McChesney <jrjet@WHIDBEY.NET>
