Mexican Rice Salad - cooking recipe

Ingredients

9 hard-cooked eggs, chopped
3 c. cooked rice
1/2 c. sliced green onions (including tops)
1 c. sliced celery
1/4 c. chopped canned green chiles
1 c. grated Cheddar cheese
1 c. sour cream
1 Tbsp. lemon juice
1/4 c. picante sauce (optional)
2 tsp. salt
1 tsp. seasoned pepper
salad greens
1 large fresh tomato, chopped

Preparation

Combine eggs, rice, onions, celery, chiles and cheese in large mixing bowl.
Blend sour cream, lemon juice, picante sauce and seasonings.
Pour over egg mixture; mix well.
Chill.
Serve on salad greens and top with tomato.
Makes 6 servings.