Mexican Rice Salad recipe
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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
Nutrition Info
- 215.8 caloriescarbohydrate: 38.2 gcholesterol: 0.8 mgfat: 4.9 gfiber: 8.1 gprotein: 5.6 gsaturatedFat: 0.7 gservingSize: -sodium: 985.9 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Mexican Rice Salad
Directions
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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.