6 servings (serving size: 5 chips, 1 cup lettuce mixture, 1/2 cup bean mixture, and 1 tablespoon dressing)
1 (3.5-ounce) package boil-in-bag brown rice
1 teaspoon olive oil
1/4 cup chopped onion
3 garlic cloves, minced
1 (15-ounce) can black beans or kidney beans, rinsed and drained
1 1/2 teaspoons Mexican seasoning
4 cups shredded iceberg lettuce
1 1/2 cups chopped tomato
1/2 cup reduced-fat shredded Cheddar cheese
1 (4-ounce) can chopped green chiles
1 (3.8-ounce) can sliced black olives
3 ounces light tortilla chips
6 tablespoons light ranch dressing
How to Make It
Cook rice according to package directions, omitting salt and fat.
. Heat oil in a large nonstick skillet over medium heat. Add onion and garlic, and sauté 2 minutes or until tender. Add cooked rice, beans, and Mexican seasoning; cook 5 minutes or until thoroughly heated. Set aside.
. Combine lettuce and next 4 ingredients in a large bowl. To serve, place 5 chips on each of 6 plates; top with salad mixture and bean mixture. Drizzle dressing over salads.