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My Best Recipe

A Cool Rice Salad With the Flavors of Mexico

September 24, 1987

"This is great served with refried beans, a light dessert pudding and a glass of iced tea," Annette Cavender writes. "Try it next time you have patio luncheon guests, you'll get raves."

RICE TACO SALAD, SAN ANTONIO STYLE

1 pound ground beef

1/2 onion, finely chopped

1 clove garlic, minced

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon ground cumin

2 cups cooked rice

1/2 head lettuce, shredded

2 tomatoes, coarsely chopped

1/2 cup shredded Cheddar cheese

1 large avocado, peeled, seeded and diced

1/4 cup sour cream

Bottled picante sauce, optional

Corn chips, optional

Brown beef in large skillet over medium-high heat, stirring to crumble. Add onion and garlic and cook until tender but not brown. Drain excess fat, if any. Add salt, pepper, cumin and rice. Remove from heat and cool.

Combine lettuce, tomatoes, cheese, avocado and meat mixture. Add sour cream and toss lightly. Serve immediately with picante sauce and corn chips. Makes about 6 servings.

--ANNETTE CAVENDER

Pasadena

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