- 2 1/4 cups chicken stock
- 1 (6 ounce) box UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 1 avocado - peeled, pitted and diced
- 1 mango - peeled, seeded and diced
- 1 canned chipotle chile in adobo sauce, finely chopped
- 1/4 cup chopped fresh cilantro
- 1 tablespoon fresh lime juice, or more to taste
- Combine chicken stock, rice, and seasoning packet in a saucepan; stir well. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 20 minutes. Remove from heat; allow to cool about 20 minutes. Refrigerate until chilled through.
- Place rice in a serving bowl. Stir in black beans, avocado, mango, chopped chipotle chile, and cilantro. Drizzle with lime juice and toss. If salad seems too dry, add an additional tablespoon lime juice.
05/09/2018
recipepes.com
Mexi-Rice Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
