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Taco Salad With Rice Recipe

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Taco Rice SaladWalmart Easy Healthy Taco Salad Entree Cooking Video
Taco Rice SaladWalmart Easy Healthy Taco Salad Entree Cooking Video from thehealthycookingblog.com

Description

This taco salad with rice recipe is the perfect meal for those who love Mexican cuisine. It is a healthy and delicious combination of rice, beans, vegetables, and spices, all topped with a creamy dressing. This dish is versatile and can be enjoyed as a main course or as a side dish.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 25 minutes.

Ingredients

  • 1 cup of white rice
  • 1 can of black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 small red onion, diced
  • 1 jalapeno pepper, seeded and diced
  • 1 tablespoon of olive oil
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of garlic powder
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1/2 cup of Greek yogurt
  • 1/2 cup of salsa
  • 1/4 cup of chopped fresh cilantro
  • 1 lime, juiced

Equipment

  • Medium saucepan
  • Large skillet
  • Large mixing bowl
  • Whisk or fork

Method

  1. Start by cooking the rice according to the package instructions.
  2. While the rice is cooking, heat the olive oil in a large skillet over medium-high heat.
  3. Add the diced red and yellow bell peppers, diced red onion, and diced jalapeno pepper to the skillet and sauté for 5-7 minutes, or until the vegetables are tender.
  4. Next, add the black beans to the skillet and stir to combine with the vegetables.
  5. Add the chili powder, cumin, garlic powder, salt, and black pepper to the skillet and stir to combine with the vegetables and beans. Cook for an additional 2-3 minutes.
  6. In a large mixing bowl, whisk together the Greek yogurt, salsa, chopped cilantro, and lime juice to make the dressing.
  7. Once the rice is cooked, add it to the skillet with the vegetables and beans and stir to combine.
  8. Transfer the rice and bean mixture to the large mixing bowl with the dressing and toss to coat the rice and vegetables in the dressing.
  9. Serve the taco salad with rice warm or cold, garnished with additional cilantro, if desired.

Notes

This recipe can be easily customized to suit your taste preferences. You can add or subtract vegetables, adjust the spices, or use a different type of bean.

Nutrition Info

This recipe serves 4 people and contains approximately:
  • Calories: 365
  • Protein: 18g
  • Fat: 7g
  • Carbohydrates: 59g
  • Fiber: 10g
  • Sugar: 6g
  • Sodium: 422mg

Recipe Tips

To make this recipe even easier, you can use leftover cooked rice instead of cooking it from scratch. You can also make the dressing in advance and store it in the refrigerator until you're ready to use it. This recipe is perfect for meal prep and can be stored in the refrigerator for up to 4 days.

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