Recipe: Rice Taco Salad

RICE TACO SALAD

1 pound ground beef
1/2 onion, finely chopped
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
3 cups cooked rice
1/2 head lettuce, shredded
2 tomatoes, coarsely chopped
1/2 cup grated Cheddar cheese
1 large avocado, peeled, seeded and diced
1/4 cup sour cream
picante sauce (optional)
corn chips (optional)

Brown meat over medium-high heat in large skillet, stirring to crumble.

Add onion and garlic; cook until soft but not brown. Drain fat.

Add salt, cumin, pepper and rice. Remove from heat; cool.

Combine lettuce, tomatoes, cheese, avocado and rice mixture in large bowl. Add sour cream and toss lightly.

Serve immediately with picante sauce and corn chips, if desired.

Servings: 6
Source: USA Rice Federation