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Mexican Rice Salad

Mexican Rice Salad

  • Cook

    30 m
  • Ready In

    8 h 30 m
phishgurl

phishgurl

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 216 kcal
  • 11%
  • Fat:
  • 4.9 g
  • 8%
  • Carbs:
  • 38.2g
  • 12%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 986 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

  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.
  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.
  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.
  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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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