I’m drawn to anything that has “Texas” in the title, so I loved finding this recipe for Texas Confetti Rice Salad. The flavors were South-of-the-Border; the cook who submitted the recipe to the cookbook hailed from the Lone Star; and the salad was as colorful and diverse as is our great state, so guess that explains the name. The recipe was designed as a way to use leftover turkey (I subbed chicken); its other contents were a healthy combo—fresh tomatoes, fresh corn, green pepper, red onion, cilantro, avocado. And so pretty in the bowl! This would be a knockout on a buffet table, for sure.
Other than the time required for chopping all those ingredients, this is a quick-fix side dish that you’ll rave about for many a day!
Texas Confetti Rice Salad
2 cans (14 1/2-ounces each) chicken broth
2 cups uncooked long grain rice
1/2 cup water
4 cups cubed cooked turkey (or chicken)
4 medium tomatoes, seeded and chopped
2 cups fresh or frozen corn, thawed
1 large green pepper, chopped
1 medium red onion, chopped
1 cup olive oil
1/2 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
3 tablespoons white wine vinegar
3 tablespoons lime juice
2 tablespoons Dijon mustard
2 1/2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 medium-ripe avocado, peeled and cubed
In a large saucepan bring the broth, rice, and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely. Stir in turkey, tomatoes, corn, green pepper, and onion. In a small bowl whisk the oil, cilantro, green chilies, vinegar, lime juice, mustard, cumin, garlic powder, and pepper flakes. Pour dressing over salad; toss to coat. Chill until you serve. Just before you serve, stir in the avocado. Makes 12 servings. (Recipe courtesy Taste of Home Thanksgiving Recipe Cards.)
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