Vegetarian Rice-Taco Salad

Dominick & Amanda's Note:

This is a tasty vegetarian dish. You won't even miss the meat! You can substitute any type of Southwestern-style dressing for the 1000 Island. I slice avocado to serve around the plate. This dish can make a very nice presentation. *The cheese can be left out and a vegan dressing can be used and it will still be delicious!

• Total Time: 24 mins
• Prep Time: 10 mins
• Cook Time: 14 mins

Ingredients:

Servings: 4

• 3 flour tortillas
• ¾ cup long grain white rice , uncooked
• 1 ½ cups water
• 1 -2 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground red pepper
• 1 (8 ounce) can kidney beans , drained
• 5 cups lettuce , shredded
• 1 cup chopped tomato (1 large)
• ½ cup monterey jack cheese
• ¼ cup onion , chopped (1 small)
• ¼ cup thousand island dressing
• ¼ cup sour cream
• 4 pitted olives , sliced (optional)

Directions:

1. Heat oven to 400 degrees.
2. Cut tortillas into 12 wedges or strips. Place on ungreased cookie sheet or baking pan.
3. Bake uncovered 6 to 8 minutes, moving them around at least once, until golden brown. Set aside to cool.
4. Bring to a boil: rice, water, chili powder, salt, garlic powder, and crushed red pepper. Once it boils cover, reduce heat, and simmer for about 14 minutes. Remove from heat. Fluff rice with a fork. Cover and let steam 5 minutes. Stir in kidney beans.
5. Mix lettuce, tomato, cheese, and onion in a large bowl. Add dressing; toss. Divide lettuce mixture among 4 plates. Top each with about 1/2 cup rice mixture. Arrange tortilla wedges around salad. Garnish with sour cream and olives.