Cool Mexian Rice Salad Recipe

Name: Cool Mexian Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, chopped (you can also use 1 bunch of scallions, and use both green and white parts); 1 clove garlic, minced; 1/4 tsp cayenne pepper; 3 TBS olive oil; 1 TBL chili powder (commercial kind for chili); 1 tsp oregano; 1 tsp cumin; 2 cups canned corn, drained; 1/3 cup sliced spanish olives; handful of fresh cilantro, chopped; squeeze of half a lime; 3 cups cooked white rice, cooled to room temp; 1 can kidney or black beans, rinsed and drained; 3 cups halved cherry or grape tomatoes; 6 oz monterey jack cheese, cubed

Servings: persons

1 medium onion, chopped (you can also use 1 bunch of scallions, and use both green and white parts)
1 clove garlic, minced
1/4 tsp cayenne pepper
3 TBS olive oil
1 TBL chili powder (commercial kind for chili)
1 tsp oregano
1 tsp cumin
2 cups canned corn, drained
1/3 cup sliced spanish olives
handful of fresh cilantro, chopped
squeeze of half a lime
3 cups cooked white rice, cooled to room temp
1 can kidney or black beans, rinsed and drained
3 cups halved cherry or grape tomatoes
6 oz monterey jack cheese, cubed

1
Saute onion, garlic with the olive oil over medium heat. Do not burn the garlic! If you do, you have to start over.
2
Add cayenne, cumin, oregano, and chili powder. Set aside.
3
In large bowl, combine cooked rice, corn, beans, olives. Add onion and garlic mixture. Coat thoroughly. Use more olive oil if you think the mixture is too dry. It should coat evenly.
4
Fold in tomatoes, cilantro, and squeeze of lime. Coat / toss again. Add cheese and toss.
5
Chill or serve at room temperature - delicious either way!
6
If you like it spicier, you can use jalepeno jack cheese instead.

1618

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 medium onion, chopped (you can also use 1 bunch of scallions, and use both green and white parts), 1 clove garlic, minced, 1/4 tsp cayenne pepper, 3 TBS olive oil, and more.

Yes, Cool Mexian Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cool Mexian Rice Salad

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