Photo: Hector Sanchez; Stylist: Lydia Degaris Pursell
Hands-on Time
20 Mins
Total Time
45 Mins
Yield
Makes 4 to 6 servings

Turn a Lone Star State appetizer into a simple weeknight main dish. Customize with any topping, such as guacamole, salsa, or a dollop of sour cream.

How to Make It

Step 1

Stir together first 4 ingredients and 1/4 cup Texas Vinaigrette in a microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at HIGH 2 minutes or until thoroughly heated, stirring at 30-second intervals.

Step 2

Heat rice according to package directions; fluff with a fork. Divide bean mixture, rice, tomatoes, and next 4 ingredients among 4 to 6 individual plates. Serve with tortilla chips and remaining vinaigrette.

Step 3

Note: We tested with Tasty Bite Basmati Rice.

Ratings & Reviews

Simple,repeat dish everyone loves it

LadyElisabethK
July 30, 2015
This is great heated up or not! I never heat the beans and never worry if the rice is hot,warm or room temp. so no worries for those who straggle in late for a meal. Use the bottled roasted red bell peppers if in a hurry. Refreshing on a hot day!

Denisereid's Review

BeagleBailey
August 15, 2014
Great salad! Didn't have roasted peppers so I used fresh tomato, also substituted jalapeno for the pablano. The dressing is delicious, even better leftover the next day.Great summer dish.

BeagleBailey's Review

Denisereid
April 14, 2014
This is a great recipe and if there is an ingredient you don't like you can leave it out without compromising the dish too much. My family does not like cilantro so I leave that on the side just for myself. We didn't roast the peppers due to time and it was still wonderful! This one is a keeper and I would serve this to guests too.

LadyElisabethK's Review

Dianne
July 30, 2013
N/A