Serves:
28
Prep Time:
20
Meal Occasion:
Side Dish, Salad, Afternoon Snack, Lunch
Cuisine Type:
American, Southwestern, Tex-Mex
Ingredients
| 14 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 3 1/2 | cups corn |
| 3 1/2 | cups red bell pepper diced |
| 3/4 | cup cilantro |
| 5 | Tbsp. lime juice |
| 1 | cup scallion sliced |
| 3 1/2 | cups canned green chilies chopped |
| 2 | Tbsp. ground cumin |
| 1 | cup vegetable oil divided |
Place in casserole dish and top with cheese and bake in oven until cheese melts and casserole is hot.
Recommended:
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.
