Spicy Rice Salad
Ingredients
- 2 cups instant rice, cook according to package – I use instant brown rice
- 2 cups shredded cheddar cheese
- 1 can garbonzo beans, drained
- 8 oz bottle creamy Italian salad dressing – I use parmesan/romano
- 3-4 tablespoons Extravagonzo Roasted Garlic or Red Chili Culinary Oil
- Sea salt
- Fresh ground black peppercorns
Chop according to preference:
- Onion – I use 1 bunch green onions & maybe some sweet
- Green pepper – I use yellow, orange or red peps for color
- Ripe or green olives – I use both sliced which I then chop, and chopped
- Celery – chopped semi-coarse
- Sweet Gerkin pickles – sliced and cut once for more pieces
- Water chestnuts – sliced, then cut smaller for texture
- Jalapeno pepper(s) – to taste, seeded, finely chopped (optional)
- Ground red pepper – to taste
Instructions
- Add cheese, beans, and chopped ingredients to cooked, cooled rice
- Mix salad dressing and Extravagonzo Roasted Garlic or Red Chili Culinary Oil
- Toss rice with salad and oil mixture
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