The best way to get to the meat of the matter is to go through a bowl of rice.

Chili Corn Salad

Serves: 28

Prep Time: 20
Meal Occasion: Side Dish, Salad, Afternoon Snack, Lunch
Cuisine Type: American, Southwestern, Tex-Mex

Ingredients

14cups UNCLE BEN’S® Boil-In-Bag Rice
3 1/2cups corn
3 1/2cups red bell pepper diced
3/4cup cilantro
5Tbsp. lime juice
1cup scallion sliced
3 1/2cups canned green chilies chopped
2Tbsp. ground cumin
1cup vegetable oil divided

tips and notes

Place in casserole dish and top with cheese and bake in oven until cheese melts and casserole is hot.

Recommended:

Rice

UNCLE BEN'S®

UNCLE BEN’S® Boil-In-Bag Rice

Get fluffy, perfect rice in 10 minutes flat!
Nutrition Facts

Instructions

1. Cook rice according to package instructions. Chill.
2. To prepare dressing, combine limejuice, cumin and 7 oz oil. Reserve until needed.
3. Heat remaining 2 Tbsp. vegetable oil in sauté pan. Sauté corn until golden brown, 5 minutes. Reserve until needed.
4. Combine the rice, pepper, chilies, cilantro, scallion, corn and dressing. Chill at least one hour before serving. To serve, place 1 cup rice salad on serving plate.

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