Mexi-Rice Salad

Name: Mexi-Rice Salad
Cook time: 20 min
Yield: 8 servings
Cuisine: United Kingdom
Ingredients: 2\u2009¼ cups chicken stock; 1 (6 ounce) box UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper; 1 (15 ounce) can black beans, rinsed and drained; 1 avocado - peeled, pitted and diced; 1 mango - peeled, seeded and diced; 1 canned chipotle chile in adobo sauce, finely chopped; ¼ cup chopped fresh cilantro; 1 tablespoon fresh lime juice, or more to taste

Fiesta Rice and flavorful tastes of Mexico combined to bring a mouthwatering salad. This would be great for a potluck!

INGRIDIENT

2 ¼ cups chicken stock

1 (6 ounce) box UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper

1 (15 ounce) can black beans, rinsed and drained

1 avocado - peeled, pitted and diced

1 mango - peeled, seeded and diced

1 canned chipotle chile in adobo sauce, finely chopped

¼ cup chopped fresh cilantro

1 tablespoon fresh lime juice, or more to taste

DIRECTION

Step: 1

Combine chicken stock, rice, and seasoning packet in a saucepan; stir well. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 20 minutes. Remove from heat; allow to cool about 20 minutes. Refrigerate until chilled through.

Step: 2

Place rice in a serving bowl. Stir in black beans, avocado, mango, chopped chipotle chile, and cilantro. Drizzle with lime juice and toss. If salad seems too dry, add an additional tablespoon lime juice.

NUTRITION FACT

Per Serving: 186 calories; protein 6.4g; carbohydrates 30.9g; fat 4.8g; cholesterol 1.4mg; sodium 675.1mg.

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