Mexican Rice Salad
1 cup long grain white rice
2 cups chicken broth
2 tablespoons lime juice
1 1/2 teaspoons chili powder
3/4 teaspoon salt
3/4 teaspoon ground cumin
1/4 teaspoon pepper
2 tablespoons olive oil
5 ounces corn kernels
1/2 sweet red bell pepper, finely chopped
1 rib celery, chopped
1/2 small red onion, finely chopped
4 ounces pepper jack cheese, cubed
2 tablespoons chopped fresh cilantro
9 ” flour tortillas
Bring rice to boiling in broth in saucepan; cover, reduce heat to low and cook for 20 minutes or until rice is tender. Drain rice well and rinse with cold water to stop cooking.
For dressing, whisk together lime juice, chili powder, salt, cumin and pepper in a bowl. Whisk in oil.
Combine rice, corn, red pepper, celery and onion in bowl.
Gently stir in cheese and cilantro, then toss in dressing.
Serve dressing with tortilla chips.
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