Mexi-Rice Salad

Mexi-Rice Salad

This easy rice salad is a complete meal with black beans, mango and avocado chunks, spicy chipotle chiles, and tangy lime juice.

Preparation Time
2 mins
Cooking Time
20 mins
Total Time
22 mins
Calories
186 Calories

Recipe Instructions

Step 1
Combine chicken stock, rice, and seasoning packet in a saucepan; stir well. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 20 minutes. Remove from heat; allow to cool about 20 minutes. Refrigerate until chilled through.
Step 2
Place rice in a serving bowl. Stir in black beans, avocado, mango, chopped chipotle chile, and cilantro. Drizzle with lime juice and toss. If salad seems too dry, add an additional tablespoon lime juice.
Mexi-Rice Salad
Mexi-Rice Salad

Ingredients

  • ¼ cup chopped fresh cilantro
  • 2 ¼ cups chicken stock
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 avocado - peeled, pitted and diced
  • 1 mango - peeled, seeded and diced
  • 1 (6 ounce) box UNCLE BEN'S® Brown Rice & Quinoa Roasted Red Pepper
  • 1 canned chipotle chile in adobo sauce, finely chopped
  • 1 tablespoon fresh lime juice, or more to taste

Categories

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