Mexican Rice Salad

Mexican Rice Salad

Tabbouleh-like composed salad fits in well at potlucks. This is the basic version. You may dress it up with a host of other goodies. Avocado and lime-marinated shrimp come to mind. Or grilled and chilled chicken breast. Of course if you do that it stops being a side dish and becomes a main course, but why not? The longer it's chilled the better.

Cooking Time
30 mins
Total Time
30 mins
Calories
216 Calories

Recipe Instructions

Step 1
Bring a small saucepan of water to a boil; cook diced carrot in boiling water briefly, about 2 minutes. Drain immediately and plunge into a bowl of ice-cold water; drain.
Step 2
Mix jicama, black beans, lemon juice, and cayenne pepper in a bowl; toss to coat. Cover bowl with plastic wrap. Stir blanched carrots, jalapeno peppers, vinegar, sugar, and salt together in a bowl; cover bowl with plastic wrap. Store both bowls in refrigerator 8 hours to overnight.
Step 3
Heat olive oil in a saucepan over medium heat; cook and stir rice in hot oil until opaque, 5 to 7 minutes. Pour chicken broth over rice; bring to a boil, cover the saucepan, reduce heat to medium-low, and cook until the liquid is absorbed completely, 20 to 25 minutes. Spread cooked rice onto a large platter and cool completely in refrigerator.
Step 4
Stir chilled rice with jicama mixture and carrot mixture in a bowl; add black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, and seasoned salt to the rice mixture and toss to combine.
Mexican Rice Salad

Ingredients

  • 1 teaspoon salt
  • ½ cup lemon juice
  • 2 tablespoons olive oil
  • 1 cup white rice
  • 2 green onions, minced
  • 1 ¼ cups chicken broth
  • 1 teaspoon seasoned salt
  • 1 pinch cayenne pepper, or to taste
  • ¼ cup white vinegar
  • 1 (2.25 ounce) can sliced black olives
  • 1 teaspoon sugar
  • ¼ cup diced carrot
  • ½ bunch chopped fresh parsley
  • 1 jicama, peeled and diced
  • ¼ green bell pepper, seeded and diced
  • ½ cucumber, seeded and diced
  • 1 (3.5 ounce) can sliced jalapeno peppers
  • ¼ red bell pepper, seeded and diced
  • 1 (10.5 ounce) can black beans
  • ¼ bunch cilantro, chopped

Categories

Similar Recipes You May Like

Instant Pot® Cheesy Mexican Lentils and Rice

Instant Pot® Cheesy Mexican Lentils and Rice

Martie's Broccoli Salad with Bacon and Cheese

Martie's Broccoli Salad with Bacon and Cheese

Mexican Mango Salad

Mexican Mango Salad

Broccoli-and-Bacon Salad

Broccoli-and-Bacon Salad

Yellow Curry Chicken with Jasmine Rice

Yellow Curry Chicken with Jasmine Rice

Delicious Cilantro Chicken Salad

Delicious Cilantro Chicken Salad

Shrimp Salad for Sandwiches

Shrimp Salad for Sandwiches

Roasted Beet, Goat Cheese and Fennel Salad

Roasted Beet, Goat Cheese and Fennel Salad