Sun 1 Feb, 2004 03:39 am
MEXICAN GREEN RICE WITH CHICKEN AND AVOCADO
Adapted by BumbleBeeBoogie
3 cups cooked rice
1 (19-ounce) can black beans, drained and rinsed
1 cup fresh chopped tomato
1/2 cup peeled, chopped sweet or red onion
1 cup shredded iceberg lettuce
1/4 cup chopped cilantro
1/2 cup prepared oil and vinegar salad dressing, divided
2 cups cooked chicken cubes
1 ripe Mexican Hass avocado, halved, pitted, peeled, cut in 1-inch cubes
In a large bowl, combine and toss the cooked rice, beans, tomato, onion, lettuce, cilantro and half of the salad dressing. Arrange on a platter lined with lettuce, if desired.
In the same bowl, combine the chicken, avocados and the remaining half of the dressing. Spoon this mixture over the rice salad. Garnish with spoonfuls of the sour cream and chopped cilantro.
Makes 6 portions.