Southwestern Rice Salad Sandwich Filling

By • October 4, 2011 27 Comments

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Author Notes: A few days ago, we prepared an Asian multi-rice and adzuki bean salad, and today talked about how to take some different rices with different textures and flavors and give them a southwestern profile. We added another layer of flavor to it by binding it with a variation on ChefHef's ranchero sauce posted here:
We added some peanuts to the purée because of a lovely question posted by Burnt Offerings a while ago that never really left my thoughts:
We used the sauce to bind the salad. We stuffed it into lapadia's purely perfect Pita Bread for a fantastic multi-cultural sandwich:

The filling would also be excellent inside a burrito, either left alone in its vegetarian goodness, or with roast chicken added. Be sure to warm up some of the amazing Ranchero sauce to go over the top. Add some diced tomatoes, some avocado . . . .

P.S. It's a wonderful way to use up leftover rice!

In one of the photos, everyone is saying "PITA BREAD!" The other is of the actual stuffed pitas.

Montana Culinary Students

Makes 6 sandwiches with leftover filling for another day

  • 1 1/2 cups cooked long-grain white rice
  • 1 1/2 cups cooked brown rice
  • 1/2 cup cooked wild rice
  • 1 13 ounce jar of roasted red or yellow peppers, drained and diced
  • 1 chipotle pepper in adobo sauce, minced
  • 1 bunch green onions, trimmed to 6", grilled, then diced
  • Zest and juice of 2 limes
  • Zest and juice of 1 lemon
  • 2 ounces sunflower, or other neutral oil
  • 1 bunch cilantro, chopped
  • Sea or kosher salt & pepper to taste
  • 1 batch ChefHef's Ranchero Sauce, link above
  • 1 batch lapadia's Pita Bread, link above
  • 6 leaves of colorful lettuce
  1. Place all ingredients except the Ranchero Sauce and (obviously) pita breads in a large mixing bowl. Toss to blend.
  2. Add enough of the Ranchero Sauce to bind the filling without being drippy. Save the remainder and begin imagining everything you want to use it for and with.
  3. When the pita breads have cooled, cut them in half across the middle and gently widen the pocket with your fingers. Tuck a lettuce leaf in along one side, then use a spoon to fill the pocket, packing the filling in firmly. Repeat until all pita halves have been filled.
  4. We served the sandwiches along with a pot of spicy black bean chili. They would feed a crowd well, and would hold up well on a buffet. Or a tailgate.

More Great Recipes: Rice & Grains|Sandwiches

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