1. Recipes

How to Make Mexican Rice Salad - A Step-by-Step Guide

If you're in the mood for a vibrant and flavorful dish that's perfect for a summer picnic or a light lunch, look no further than this delicious Mexican rice salad recipe. Packed with the bold flavors of Mexican cuisine, this dish is a crowd-pleaser that's sure to impress your friends and family.

What makes this Mexican rice salad so special is the combination of ingredients that creates a wonderful harmony of flavors and textures. With ingredients such as tender rice, sweet corn, juicy...

Read more Snack recipes

Ingredients

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

Information

  • Cook Time: 30 mins
  • Additional Time: 8 hrs
  • Total Time: 8 hrs 30 mins
  • Servings: 8
  • Yield: 4 cups

  • 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

    216 cal.

    • Total Fat: 5g
    • Saturated Fat: 1g
    • Cholesterol: 1mg
    • Sodium: 986mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 8g
    • Total Sugars: 4g
    • Protein: 6g
    • Vitamin C: 41mg
    • Calcium: 57mg
    • Iron: 3mg
    • Potassium: 403mg

    Categories

    Side recipes
    Salad recipes
    Mexican recipes
    Rice recipes
    Vegetarian recipes