Mexican Salad

Prep time:25 minutes
Cooking time for rice:45 minutes
Chilling Time: 30 minutes
Saute for 5 minutes in a medium skillet:
●1 1/2 tablespoons butter
●1 1/2 cups cooked rice
●scant 1/5 teaspoon chile powder
●1/8 teaspoon coriander
●scant 1/2 teaspoon cumin powder
●1/2 teaspoon garlic powder
●1/4 teaspoon paprika
Allow to cool. In a large bowl, mix the above with:
●1 1/2 cups cooked kidney beans (canned work fine)
●1 head iceberg lettuce, cut into bite-size pieces
●1/4-1/2 cup minced yellow or red onions
●one 4 oz. can diced Ortega chiles
Then add:
●3 tomatoes , diced
●1/3 pound cheddar cheese
Top with:
Chips
Chill and serve with ranch dressing