Warm Rice & Pintos Salad
During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, British Columbia
Ingredients
- 1 tablespoon olive oil
- 1 cup frozen corn
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1-1/2 teaspoons chili powder
- 1-1/2 teaspoons ground cumin
- 1 can (15 ounces) pinto beans, rinsed and drained
- 1 package (8.8 ounces) ready-to-serve brown rice
- 1 can (4 ounces) chopped green chilies
- 1/2 cup salsa
- 1/4 cup chopped fresh cilantro
- 1 bunch romaine, quartered lengthwise through the core
- 1/4 cup finely shredded cheddar cheese
