Chili Rice Salad

Chili Rice Salad Recipe - A Delicious Spanish Dish

Region / culture: Spain | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Chili Rice Salad is a delicious and flavorful dish that combines the bold flavors of chili powder and hot pepper sauce with the hearty texture of rice and beans. This dish is perfect for a summer barbecue or as a side dish for a Mexican-inspired meal.

History

Chili Rice Salad is a modern twist on traditional rice and bean salads, incorporating the spicy flavors of chili powder and hot pepper sauce. This dish is a popular choice for potlucks and picnics, as it can be made ahead of time and served cold.

Ingredients

1 packet of Uncle Ben's fast cooking spanish rice
2 cups of light red kidney beans, well drained
2 cups of green pepper, chopped
1 cup of onion, finely chopped
1 cup of salad oil
3 tbsp of vinegar
1 tbsp of chili powder
0.5 tsp of hot pepper sauce (tabasco)

How to prepare

Prepare the rice as per the instructions on the package, excluding the margarine.
Allow the rice to cool slightly.
Add the beans, green peppers, and onions.
Combine the salad oil, vinegar, chili powder, and hot pepper sauce.
Stir the mixture into the rice.
Chill the dish well before serving.

Variations

Add diced tomatoes, corn, or black beans for additional flavor and texture.
Substitute quinoa or couscous for the rice for a different twist on this dish.

Cooking Tips & Tricks

Be sure to allow the rice to cool slightly before adding the other ingredients, as this will prevent the vegetables from wilting.

- For a spicier kick, add more hot pepper sauce or chili powder to taste.

- This dish can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Serving Suggestions

Serve Chili Rice Salad as a side dish for grilled chicken or steak, or as a main dish topped with avocado slices and a dollop of sour cream.

Cooking Techniques

Be sure to cook the rice according to the package instructions to ensure it is fluffy and tender.

Ingredient Substitutions

Use any type of rice or beans you prefer in this recipe, such as brown rice or black beans.

Make Ahead Tips

Chili Rice Salad can be made ahead of time and stored in the refrigerator for up to 2 days before serving.

Presentation Ideas

Garnish the dish with fresh cilantro leaves or sliced green onions for a pop of color and flavor.

Pairing Recommendations

Serve Chili Rice Salad with a side of tortilla chips and salsa for a complete Mexican-inspired meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 35g

- Dietary Fiber: 6g

- Sugars: 2g

Fats

- Total Fat: 10g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 7g

Vitamins and minerals

Vitamin A: 10%

- Vitamin C: 60%

- Calcium: 4%

- Iron: 10%

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

This Chili Rice Salad is a nutritious and balanced dish, providing a good source of carbohydrates, fiber, and protein. It is also rich in vitamins and minerals, making it a healthy choice for a meal or side dish.

Summary

Chili Rice Salad is a flavorful and nutritious dish that is perfect for a summer barbecue or as a side dish for a Mexican-inspired meal. With a balance of carbohydrates, protein, and fiber, this dish is a healthy choice for any occasion.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day and I had been invited to a potluck picnic with some friends. I wanted to bring something different, something that would stand out among the usual potato salads and fruit trays. So, when I stumbled upon this Chili Rice Salad recipe in an old cookbook at a thrift store, I knew I had found the perfect dish.

The recipe called for simple ingredients - cooked rice, kidney beans, corn, bell peppers, and a tangy chili dressing. It seemed easy enough to make, but I wanted to make sure it tasted just right. So, I set out to learn how to make it perfectly.

I called up my friend Sarah, who was known for her delicious salads, and asked if she could teach me how to make the Chili Rice Salad. She agreed, and we spent an afternoon in her kitchen, chopping vegetables, mixing the dressing, and tossing everything together in a big bowl. As we tasted the finished dish, I knew I had found a new favorite recipe.

Over the years, I have made this Chili Rice Salad countless times, tweaking the ingredients and proportions to suit my taste. I have served it at family gatherings, potlucks, and even to unexpected guests who dropped by for a visit. Each time, it has been met with rave reviews and requests for the recipe.

As I reflect on how I learned to make this dish, I realize that it is not just about the ingredients or the instructions. It is about the memories and experiences that come with cooking. I remember the laughter shared with Sarah in her kitchen, the compliments from my family at the dinner table, and the smiles on my guests' faces as they enjoy a bite of this flavorful salad.

I have come to appreciate the art of cooking as a way to connect with others, to share a piece of myself through the food I create. And this Chili Rice Salad has become a symbol of that connection - a dish that brings people together, sparks conversations, and creates lasting memories.

So, as I continue to cook and share my recipes with others, I will always remember the day I first saw this Chili Rice Salad recipe and the journey it has taken me on. And I will be forever grateful for the joy and fulfillment that cooking has brought into my life.