Fiesta Rice
User Reviews
5
Fiesta Rice
Description
Fiesta Rice begins with cooked white rice that has been chilled to allow the salad to be served cold. The rice is combined with canned black beans (rinsed and drained), thawed corn, and a medley of freshly diced vegetables including red and green bell peppers, jalapeños, red onion, cherry tomatoes, and creamy avocado. Chopped cilantro adds herbal brightness. This mixture produces a colorful base packed with contrasting textures from soft beans and rice to crisp vegetables.
The salad is dressed with a vinaigrette made by shaking together lime juice, olive oil, honey, and red wine vinegar to balance acidity and sweetness. After tossing with the dressing, the rice salad is sprinkled with chile lime seasoning, imparting a mild smoky spice. This refreshing dish can be served immediately or chilled to let the flavors meld. It works well as a side for grilled meats or a light meal on its own during warmer weather.
If a warm version is preferred, the vegetables can be sautéed before combining with the rice and dressing to create a dish resembling fried rice. The recipe keeps well in the refrigerator for up to five days, making it suitable for meal prep or leftovers.
Ingredients
- 2 bags white rice ~5 cups cooked, Success Boil-in-Bag brand
- 1 can black beans 15 oz
- 1 bag corn 10 oz, frozen
- 3 bell pepper
- 2 jalapeños
- ½ red onion small
- ½ cup cherry tomato
- ⅓ cup cilantro
- 1 avocado large
- ½ tbsp chile lime seasoning
- 1 tbsp honey optional
Dressing
- 1 lime juiced
- ⅓ cup olive oil
- 3 tbsp honey
- 2 tbsp red wine vinegar
Instructions
- First, prepare the Success Boil-in-Bag White Rice according to box instructions. Once it’s cooked, remove from the bag and put into a bowl. Chill the rice while preparing the other ingredients.
- Prepare the bag of frozen corn according to bag instructions. Finely dice the jalapenos, red onion, bell peppers, avocado and cilantro. Quarter the cherry tomatoes. Rinse and drain black beans.
- Once the rice is cooled, add all of the veggies into the bowl. Toss so everything is evenly distributed.
- Add all of the dressing ingredients to a mason jar. Secure the lid and shake vigorously until the ingredients are well mixed. Pour the dressing over the rice and toss to coat.
- Sprinkle the rice with chile lime seasoning and add an optional drizzle of honey if you like a sweeter dish. Serve cold and enjoy!
Notes
- This salad is typically served cold but can be served warm by sautéing the vegetables and combining them with rice and dressing on the stove.
- Stores well in the refrigerator for up to five days, making it good for leftovers or meal prep.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 376 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 376kcal | 19% |
| Carbohydrates | 61g | 20% |
| Protein | 8g | 16% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 301mg | 13% |
| Potassium | 493mg | 10% |
| Fiber | 8g | 32% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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