Mexican Rice Salad and Romaine Burrito

This recipe came as a result of being out of corn tortillas for tacos –  You can make it into a salad or you can make it into a romaine burrito.  It is a great way to use up the leftover Mexican Rice from a previous meal!

Thanks to Lynetta from Ut. for sharing this recipe with us!

1/2 c. leftover taco rice (see Traci’s Sprouted Mexican Rice and Rye page 75)
1/2 roma tomato, diced
1/2 large avocado, diced
Whole or sliced olives to taste
1/3 c. coarsely chopped baby spinach
Freshly squeezed lime juice
Taco seasoning (see Traci’s Taco Seasoning recipe)

Warm rice, then put into a bowl. Add tomato, avocado, olives, and baby spinach. Mix together. Drizzle freshly squeezed lime juice over salad. Sprinkle on Traci’s taco seasoning for added flavor.

Or, using a romain leaf, layer ingredients inside and wrap shut.  The romaine burrito pictured has a red wine vinaigrette drizzled onto the top.  It really adds a zing to the flavor!

You can also use Traci’s recipe she shared using a wonderful guacamole mix.  Click here to get this recipe!

Use any toppings you and your family like – I think adding sliced green onion or any diced onion, and black beans would be great!

-Lynetta