Mexican Rice Salad

Name: Mexican Rice Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 cups
Ingredients: 1 cup raw long-grain white rice; 2 cups water + ⅛ teaspoon; 2 tablespoons extra-virgin olive oil; 1 ½ teaspoons honey; 1 large garlic clove; ¼ teaspoon ground cumin; ½ teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon grated lime zest plus the juice of 1.5 limes; 8 oz cherry tomatoes; 1 small jalapeño; 1 avocado; ⅓ cup minced fresh cilantro; salt & pepper to taste

User Reviews

5.0

24 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 cups
Calories
180 kcal
Course
Side Dish
Cuisine
Mexican

Mexican Rice Salad

Delilah Cunningham

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This Rice Salad is filled with fresh Mexican flavors and good for you veggies. Have it as a side dish or add some protein to serve it as a main dish!

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Ingredients

Servings

1 cup raw long-grain white rice
2 cups water + ⅛ teaspoon just a dash of kosher salt
2 tablespoons extra-virgin olive oil
1 ½ teaspoons honey
1 large garlic clove
¼ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon grated lime zest plus the juice of 1.5 limes about 2 TBSP
8 oz cherry tomatoes halved
1 small jalapeño stemmed, seeded and minced
1 avocado cut into 1/2 inch pieces
⅓ cup minced fresh cilantro
salt & pepper to taste

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Instructions

Bring 2 cups water to a boil in a medium saucepan. Stir in rice and salt and return to a boil over medium-high heat.
Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 18 to 20 minutes
Remove from heat and let steam, covered, for 5 minutes. Then spread onto a rimmed baking sheet. Let rice cool completely then transfer to a large bowl.
To make the dressing: On a separate bowl, whisk the oil, honey, garlic, cumin, 1/2 tsp kosher salt, 1/2 tsp pepper, lime zest and remaining lime juice.
Drizzle the dressing over the rice.
Add the tomatoes, avocado, jalapeño and cilantro. Toss to combine.
Taste for salt & pepper and add more if needed.
When ready to serve top with chopped cilantro (optional)

Notes

Spreading the cooked rice on a baking sheet to will prevent the rice from sticking together. Do not skip this step!
This salad can be make ahead for up to two days. Eat cold or at room temperature.

Nutrition Information

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Serving 1cups Calories 180kcal (9%) Carbohydrates 17g (6%) Protein 2g (4%) Fat 12g (18%) Saturated Fat 2g (10%) Sodium 876mg (37%) Fiber 3g (12%) Sugar 3g (6%)