Vegetarian Rice-Taco Salad - cooking recipe

Ingredients

3 flour tortillas
3/4 cup long grain white rice, uncooked
1 1/2 cups water
1 -2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
1 (8 ounce) can kidney beans, drained
5 cups lettuce, shredded
1 cup chopped tomato (1 large)
1/2 cup monterey jack cheese
1/4 cup onion, chopped (1 small)
1/4 cup thousand island dressing
1/4 cup sour cream
4 pitted olives, sliced (optional)

Preparation

Heat oven to 400 degrees.
Cut tortillas into 12 wedges or strips. Place on ungreased cookie sheet or baking pan.
Bake uncovered 6 to 8 minutes, moving them around at least once, until golden brown. Set aside to cool.
Bring to a boil: rice, water, chili powder, salt, garlic powder, and crushed red pepper. Once it boils cover, reduce heat, and simmer for about 14 minutes. Remove from heat. Fluff rice with a fork. Cover and let steam 5 minutes. Stir in kidney beans.
Mix lettuce, tomato, cheese, and onion in a large bowl. Add dressing; toss. Divide lettuce mixture among 4 plates. Top each with about 1/2 cup rice mixture. Arrange tortilla wedges around salad. Garnish with sour cream and olives.