Creole Roasted Chicken Rice Dinner Mix 
Original Creole Seasoning 
Cajun Crab Stuffed Steak Bread
Eat these for dinner or slice and serve them up as a party appetizer to be…
Get RecipeSummer vegetables, black beans and Creole rice mix with a Creole chimichurri sauce for the most flavorful and delicious side dish. In Fine Taste says this Cowboy Rice Salad is a bowl full of “fresh, bright flavors!”
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Kitchen Tip : Cowboy Rice Salad
Ingredients
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1 Box Tony’s Creole Roasted Chicken Rice Dinner Mix
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1 1/2 Cups Water
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2 Tablespoons Butter
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1 Can (15 Ounces) Black Beans, Drained and Rinsed
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2 Fresh Corn Cobs, Cooked and Kernels Sliced Off
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1 Green Bell Pepper, Cubed
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1 1/2 Cups Cherry or Grape Tomatoes, Quartered
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3 Green Onions, Sliced (Green Part Only)
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1/4 Cup Red Onion, Finely Chopped or Minced
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1 Avocado, Peeled and Cubed
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1/2 Cup Olive Oil
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1/2 Cup Freshly Squeezed Lime Juice
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1 Cup Parsley, Packed
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1 Cup Cilantro, Packed
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4 Cloves Garlic, Minced
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2 Teaspoons Tony’s Original Creole Seasoning
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1 Teaspoon Lemon Zest
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1/2 Teaspoon Dried Oregano
- Clear
Directions
Making the Rice Salad:
- Cook Tony’s Creole Roasted Chicken Rice Dinner Mix according to package directions. You will need to add 2 tablespoons butter and 1 1/2 cups water.
- Place 2 corn cobs in a sauce pan and cover with water. Bring to a boil, then cover the pan and turn down the heat for 2 minutes. Drain water off the corn. When corn is cooled enough to handle, slice kernels off cobs with a sharp knife.
- While the rice cooks, prepare other salad ingredients and Chimichurri sauce (see directions below).
- In a medium mixing bowl, combine black beans, corn kernels, green pepper, cherry tomatoes, green onion and red onion.
- when rice is cooled, add rice to salad ingredients.
- Pour Chimichurri sauce over salad and gently toss together.
- Chill at least 20 minutes and up to one day (without the avocado).
- Add avocado just before serving and toss very gently.
Making the Chimichurri Sauce:
- Combine olive oil, lime juice, parsley, cilantro, garlic, Tony’s Original Creole Seasoning, lemon zest and oregano in a blender or food processor.
- Process or pulse for traditional rough chopped mixture. Blend longer for a smooth sauce.
TIP 1:
Reserve a few salad ingredients to scatter on top of the salad just before serving. This will help the salad have a clean, fresh look.
TIP 2:
You may also choose to serve salad with individual ingredients lined up on a platter. Drizzle with Chimichurri sauce and serve.
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