Layered Southwestern Rice Salad
makes 6-8 servings
2 C white or brown rice
taco seasonings (you can use your own mix here if you’d like)
2 chicken breasts, cooked/grilled/breaded (whatever you have available – we used leftovers), diced
1 14oz can black beans, drained and rinsed
1 14oz can corn, drained
1/2 red pepper, diced
2 plum tomatoes, diced and seasoned with salt & pepper
avocado, diced and tossed in 1 t lime juice
1. Place 2 cups rice, 4 cups of water, and 1-2 T taco seasoning in a rice cooker and cook according to directions from manufacturer. Let cool slightly.
2. In a large bowl/trifle, layer seasoned rice, chicken, black beans, corn, red pepper, tomatoes, avocado, and cilantro. Serve immediately.
*We actually loved this without dressing, but if you did, you could easily add some kind of buttermilk-based dressing.