Taco Salad

Ingredients

• 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

Preparation

1. Cook rice according to package directions, omitting salt and fat.
2. . 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.
3. . 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.