Zatarain's red beans and rice salad adds corn, pepper, celery and red onion to give this recipe a colorful twist. A red beans and rice tortilla casserole can also be prepared using Zatarain's rice mixture.Continue Reading
Boil 3 cups of water in a medium saucepan. Add one package of Zatarain's red beans and rice mix and continue boiling. Cover, lower heat and continue to simmer the mixture for 25 minutes or until the rice becomes soft, stirring occasionally to keep the rice from sticking. Remove the pan from the stove, and allow the mixture to sit for five minutes. Add the rice mixture to a large bowl, and cool to room temperature.
After cooling, stir the rice with a fork. In a separate bowl, mix together one 15-ounce can of whole kernel corn with the water drained, 1/2 cup of chopped red bell pepper, 1/2 cup chopped celery and 1/2 cup chopped red onion. To the vegetables, mix in 1/4 cup cider vinegar and 2 tablespoons olive oil. Add the vegetable mixture to the rice, and mix thoroughly. This dish can be served immediately or covered and refrigerated until needed.
To prepare the casserole, cook the boxed rice mix following the instructions. Add one can of whole kernel corn with the water drained and one can of undrained chopped green chilies. Add 1/2 cup of the rice mixture to a 13-by-9-inch pan, cover with three 8-inch flour tortillas, and continue layering, adding shredded cooked chicken and shredded cheddar cheese. Bake for 15 minutes at 350 degrees Fahrenheit.Learn more about Nuts & Grains