Mexican Rice Salad
User Reviews
5
Mexican Rice Salad
Description
Mexican Rice Salad features fluffy cooked long-grain rice that is cooled and dressed with a vibrant mixture of olive oil, honey, garlic, ground cumin, lime zest, and lime juice. This dressing imparts a sweet and tangy profile with mild warmth from the cumin and garlic. The salad is enhanced with fresh ingredients including halved cherry tomatoes, diced avocado, minced jalapeño for gentle heat, and chopped cilantro for a fresh herbaceous note.
The preparation involves cooking rice with a pinch of salt until tender, allowing it to steam and then cool to prevent clumping. Spreading the rice on a baking sheet helps separate the grains. Tossing the cooled rice with the dressing and fresh produce yields a colorful salad with balanced textures—soft rice, juicy tomatoes, creamy avocado, and a subtle crunch from jalapeño.
This salad is suitable for side dishes or light meals, making it a versatile option for lunches or potlucks. Serving at room temperature or chilled accommodates different preferences. The recipe notes highlight the importance of cooling the rice properly and mention it can be made ahead and kept for up to two days without losing quality.
Ingredients
- 1 cup long-grain white rice raw
- 2 cups water just a dash of kosher salt, + ⅛ teaspoon
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoons honey
- 1 garlic large clove
- ¼ teaspoon cumin ground
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon lime about 2 TBSP, grated zest plus juice of 1.5 limes
- 8 oz cherry tomato halved
- 1 jalapeño stemmed, seeded and minced, small
- 1 avocado cut into 1/2 inch pieces
- ⅓ cup cilantro fresh, minced
- salt to taste
- black pepper to taste
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
- Spread cooked rice on a baking sheet to avoid clumping before mixing with dressing.
- This salad can be prepared up to two days ahead and served cold or at room temperature.
- Adjust seasoning with salt and pepper to taste after combining all ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 180 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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