Lunch: Texas Confetti Rice Salad Recipe

Ingredients

2 cans (14-1/2 ounces each) chicken broth
2 cups uncooked long grain rice
1/2 cup water
4 cups cubed cooked turkey
4 medium tomatoes, seeded and chopped
2 cups fresh or frozen corn, thawed
1 large green pepper, chopped
1 medium red onion, chopped
1 cup olive oil
1/2 cup minced fresh cilantro
1 can (4 ounces) chopped green chilies
3 tablespoons white wine vinegar
3 tablespoons lime juice
2 tablespoons Dijon mustard
2-1/2 teaspoons ground cumin
1 teaspoon garlic salt
1/2 teaspoon crushed red pepper flakes
1 medium ripe avocado, peeled and cubed

Instructions

In a large saucepan, bring the broth, rice and water to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Transfer to a large bowl; cool completely.
Stir in the turkey, tomatoes, corn, green pepper and onion. In a small bowl, whisk the oil, cilantro, chilies, vinegar, lime juice, mustard, cumin, garlic salt and pepper flakes. Pour over salad; toss to coat. Chill until serving. Just before serving, stir in avocado.

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