Categories: Salads, Main dish 
      Yield: 6 servings 
  
      1 tb Vegetable oil 
      2 md Green peppers; julienned 
      2 md Onions; sliced 
     16 oz Salsa 
     30 oz Canned kidney beans 
           -- drained 
     22 oz Canned Mexican-style corn 
           -- drained 
      3 c  Cooked rice 
      6 c  Shredded lettuce 
 10 1/2 oz Tortilla chips 
  1 1/2 c  Shredded Cheddar cheese 
           -- (1-1/2 cups = (6 oz.) 
 
----------------------------------GARNISH---------------------------------- 
           Sour cream 
  
  Heat oil in large skillet over medium-high heat.  Add green peppers 
  and onions; cook until tender crisp.  Add salsa, beans, corn and 
  rice; cook until thoroughly heated.  For each serving, place 1 cup 
  lettuce on serving plate.  Surround lettuce with tortilla chips.  Top 
  with warm vegetable mixture.  Sprinkle 1/4 cup cheese evenly on top 
  of each serving.  Garnish with sour cream. 
   
  Each serving provides: 
  *  740 calories 
  *  25 g. protein 
  *  26.7 g. fat 
  *  100.4 g. carbohydrate 
  *  7.1 g. dietary fiber 
  *  36 mg. cholesterol 
  *  896 mg. sodium 
   
  Source: "Veg-able Rice" 
  Reprinted with permission from USA Rice Council 
  Electronic format courtesy of Karen Mintzias