Seasoned Rice Salad with Roasted Vegetables and Mint Yogurt Dressing
Seasoned Rice Salad with Roasted Vegetables and Mint Yogurt Dressing
ingredients
1/2 k small green beans, Verde Valle, cleaned.
2 tablespoons oil
1 onion, finely chopped
3/4 k pork ribs
1/4 k chorizo, cut into squares
200g bacon
2 thick slices ham, cut into squares
4 chipotle chili marinades
Salt and pepper
1 Mexican rice, Isadora
2 cups cauliflower florets
1 cup whole cherry tomatoes
2 cups zucchini, sliced
1 cup green beans, halved
1 yellow bell pepper, sliced
1 cup chopped curly lettuce
1 cup Greek yogurt
2 tablespoons finely chopped mint
1 garlic clove, finely chopped
Salt and pepper, to taste
Olive oil, as needed
PREPARATION
- Place the vegetables on a baking tray, drizzle with olive oil, season with salt and pepper, and roast until tender but still crisp. Keep warm.
- In a bowl, mix the yogurt with mint, garlic, salt, and pepper. Set aside.
- Open the pack of seasoned rice, gently squeeze the sides to loosen the rice, microwave for 90 seconds, and remove carefully using a kitchen glove.
- Serve the rice in a bowl, top with the roasted vegetables and lettuce, and accompany with the mint yogurt dressing. Enjoy.
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