Layered Rice Salad with Red and Green Salsas
- Preparing Time: -
- Total Time: -
- Served Person: Serves 12
- 1 cup sour cream
- 1 tablespoon olive oil
- 2 tablespoons olive oil
- 1/2 cup chopped fresh basil
- 1 1/2 teaspoons salt
- 1 teaspoon onion salt
- 2 teaspoons ground coriander
- 3 tablespoons thinly sliced fresh basil
- 1/2 cup chopped red onion
- 1/3 cup chopped fresh parsley
- 2 cups long-grain white rice
- 5 1/2 cups water
- 1 1/2 cups chopped green bell peppers
- Carbohydrate 48 g(16%)
- Cholesterol 10 mg(3%)
- Fat 10 g(15%)
- Fiber 8 g(32%)
- Protein 9 g(18%)
- Saturated Fat 3 g(15%)
- Sodium 764 mg(32%)
- Calories 311
PreparationFor rice: Combine water, olive oil and salt in large saucepan. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover saucepan and cook until liquid is absorbed and rice is tender, about 20 minutes. Fluff rice with fork. Transfer to baking sheet and cool completely. Season to taste with salt and pepper. For green salsa: Combine all ingredients in large bowl. Toss to blend. Season to taste with salt and pepper. For beans: Mix beans, coriander and onion salt in medium bowl. For red salsa: Mix purchased salsa, bell peppers, onion, parsley and oil in another large bowl. Season to taste with salt and pepper. Spoon 2 cups rice into 4-quart clear glass bowl. Spoon green salsa evenly over rice. Spoon another 2 cups rice evenly over salsa. Spread sour cream over rice. Spoon all but 1/4 cup beans over sour cream. Spread remaining rice over beans. Spread red salsa over rice. Sprinkle remaining 1/4 cup beans over salad. Cover and refrigerate at least 1 hour or up to 8 hours. Sprinkle with basil.
PreparationFor rice: Combine water, olive oil and salt in large saucepan. Bring to boil. Add rice. Return to boil. Reduce heat to low. Cover saucepan and cook until liquid is absorbed and rice is tender, about 20 minutes. Fluff rice with fork. Transfer to baking sheet and cool completely. Season to taste with salt and pepper. For green salsa: Combine all ingredients in large bowl. Toss to blend. Season to taste with salt and pepper. For beans: Mix beans, coriander and onion salt in medium bowl. For red salsa: Mix purchased salsa, bell peppers, onion, parsley and oil in another large bowl. Season to taste with salt and pepper. Spoon 2 cups rice into 4-quart clear glass bowl. Spoon green salsa evenly over rice. Spoon another 2 cups rice evenly over salsa. Spread sour cream over rice. Spoon all but 1/4 cup beans over sour cream. Spread remaining rice over beans. Spread red salsa over rice. Sprinkle remaining 1/4 cup beans over salad. Cover and refrigerate at least 1 hour or up to 8 hours. Sprinkle with basil.
