Skip to main content
Epicurious

Tex Mex Rice Salad Wrap

Tex-Mex ingredients like Monterey Jack, cilantro, corn and lime combine with rice to create an awesome salad. Wrap it in lettuce for a cool, crunchy and fun meal.

Recipe information

  • Total Time

    25 minutes

Ingredients

1/2 cup shredded Monterey Jack cheese
1 Tbsp. salt-free seasoning
1/2 cup Dijon mustard
2 1/2 cups UNCLE BENS Whole Grain Instant Brown Rice
1/4 cup red wine vinegar
1 cup sliced cucumber
1/2 cup chopped green pepper
1 can sliced black olives (4-6 ounce)
1 cup corn
2 3/4 cups water
1/4 cup olive oil
1/2 lime juiced
1 cup chopped tomato
1/4 cup chopped cilantro

Preparation

  1. Step 1

    Cook rice with water according to package directions. Once cooked, set aside to cool slightly.

    Step 2

    Whisk together red wine vinegar, olive oil, salt-free seasoning and lime juice. Combine all the vegetables and toss with dressing to marinate.

    Step 3

    Gently combine marinated vegetables and cheese with rice.

    Step 4

    Serve as a salad or a wrap with lettuce

TagsWrapSaladTex-MexAmericanMonterey JackCheeseDairyBrown RiceRiceRice & GrainsCucumberVegetableOliveBell PepperCornTomatoCilantroHerbs & SpicesMainDinnerVegetarianNut FreeEasySponsor
Read More
Spicy Tinned Tuna Tostadas
Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Tomatoes With Curry Yogurt
Best served chilled.
Chopped Salad With Sardines and Preserved Lemon
A feel-good meal full of crunchy veg and even crunchier pita chips.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Crispy Oyster Mushroom Skewers With Bok Choy Salad
Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.