Mexican Rice Salad Recipe

Name: Mexican Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup diced carrot; 1 jicama, peeled and diced; 1 (10.5 ounce) can black beans; 1/2 cup lemon juice; 1 pinch cayenne pepper, or to taste; 1 (3.5 ounce) can sliced jalapeno peppers; 1/4 cup white vinegar; 1 teaspoon sugar; 1 teaspoon salt; 2 tablespoons olive oil; 1 cup white rice; 1 1/4 cups chicken broth; 1 (2.25 ounce) can sliced black olives; 2 green onions, minced; 1/4 red bell pepper, seeded and diced; 1/4 green bell pepper, seeded and diced; 1/2 cucumber, seeded and diced; 1/2 bunch chopped fresh parsley; 1/4 bunch cilantro, chopped; 1 teaspoon seasoned salt

Servings: persons

1/4 cup diced carrot
1 jicama, peeled and diced
1 (10.5 ounce) can black beans
1/2 cup lemon juice
1 pinch cayenne pepper, or to taste
1 (3.5 ounce) can sliced jalapeno peppers
1/4 cup white vinegar
1 teaspoon sugar
1 teaspoon salt
2 tablespoons olive oil
1 cup white rice
1 1/4 cups chicken broth
1 (2.25 ounce) can sliced black olives
2 green onions, minced
1/4 red bell pepper, seeded and diced
1/4 green bell pepper, seeded and diced
1/2 cucumber, seeded and diced
1/2 bunch chopped fresh parsley
1/4 bunch cilantro, chopped
1 teaspoon seasoned salt

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.

459

kcal

Calories

Fat

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 20 ingredients. The key ingredients include: 1/4 cup diced carrot, 1 jicama, peeled and diced, 1 (10.5 ounce) can black beans, 1/2 cup lemon juice, and more.

Yes, Mexican 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.

Mexican Rice Salad

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