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.
Provided by phishgurl
Categories Salad Grains Rice Salad Recipes
Time 8h30m
Yield 8
Number Of Ingredients 20
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 215.8 calories, Carbohydrate 38.2 g, Cholesterol 0.8 mg, Fat 4.9 g, Fiber 8.1 g, Protein 5.6 g, SaturatedFat 0.7 g, Sodium 985.9 mg, Sugar 3.7 g
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Muaz Babu
[email protected]This is the best Mexican rice salad I've ever had. The flavors are so well-balanced, and the salad is so refreshing.
Jonie Ahmpd
[email protected]This salad is a great way to use up leftover rice. It's also a great way to get your kids to eat their vegetables.
Sidhu Jutt
[email protected]I'm always looking for new and exciting salad recipes, and this one definitely fits the bill. The combination of flavors and textures is amazing, and it's so easy to make.
callum Mcdonagh
[email protected]This is one of my favorite recipes for a healthy and delicious lunch. It's so easy to make, and it's always a hit with my friends and family.
Mariam myshd
[email protected]I love that this salad is so versatile. I can add or remove ingredients to suit my taste, and it always turns out great.
Safal Yatri
[email protected]This is the perfect salad to take to a potluck or barbecue. It's always a crowd-pleaser, and it's so easy to make.
quadeer khan
[email protected]I made this salad for a picnic, and it was a huge hit. It's so easy to transport, and it held up well in the heat.
Sarpong Gideon
[email protected]This salad is so refreshing and summery. I love the pop of flavor from the lime juice and cilantro.
Zeeshan khan Niazi
[email protected]I'm not usually a fan of rice salad, but this recipe changed my mind. The dressing is so flavorful, and the combination of rice, beans, and vegetables is perfect.
Shivan Namutebi
[email protected]This is my go-to recipe for a quick and easy weeknight meal. I love that I can use whatever vegetables I have on hand, and it always turns out delicious.
David Rodrigues
[email protected]I've made this salad several times now, and it's always a crowd-pleaser. It's so versatile, too - I've used different types of rice, beans, and vegetables, and it always turns out great.
Khan Saahib
[email protected]This Mexican rice salad was a hit at my last potluck! The combination of flavors and textures was perfect, and it was so easy to make. I'll definitely be making this again.