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Southwest Garden Rice-Cucumber Salad

Published : 02/19/2016 11:15:50
Categories : Salad

Southwest Garden Rice-Cucumber Salad

This salad features fresh ingredients and flavors that are sure to please. It's a hearty choice but still light and healthy. Make sure you grab some of our Olde Westport Border Bandito's Salsa Spice Blend to top it off!

Southwestern Garden Rice-Cucumber Salad

Serves 6

2 cups water
1 cup long-grain white rice (converted or parboiled)
1 medium cucumber, peeled, halved lengthwise, seeded, chopped
1 cup (light or regular) sour cream
1 cup diced onion
1 tablespoon white balsamic vinegar or white wine vinegar
14.5 ounce can of diced tomatoes with green chiles, well drained
2 tablespoons Olde Westport Border Bandito's Salsa Spice Blend
2 tablespoons finely chopped fresh cilantro, or to taste
Bring water to a boil in a 2-quart saucepan over medium-high heat. Stir in rice, bring back to boil, stir, cover saucepan, lower heat, simmer 15 minutes or just until a small amount of liquid remains. Remove from heat, let sit 5 minutes or until all liquid is absorbed and rice is cooled. In a medium bowl, add rice and remaining ingredients, stir. Cover bowl and refrigerate until thoroughly chilled.

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