Vegetarian Rice-Taco Salad

Ingredients

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

Directions

1. 1

   Heat oven to 400 degrees.

2. 2

   Cut tortillas into 12 wedges or strips. Place on ungreased cookie sheet or baking pan.

3. 3

   Bake uncovered 6 to 8 minutes, moving them around at least once, until golden brown. Set aside to cool.

4. 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. 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.