MEXICAN RICE SALAD

Mexican Rice Salad image

Tabbouleh-like composed salad fits in well at potlucks. This is the basic version. You may dress it up with a host of other goodies. Avocado and lime-marinated shrimp come to mind. Or grilled and chilled chicken breast. Of course if you do that it stops being a side dish and becomes a main course, but why not? The longer it's chilled the better.

Provided by phishgurl

Categories Salad Grains Rice Salad Recipes

Time 8h30m

Yield 8

Number Of Ingredients 20

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

Steps:

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.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 38.2 g, Cholesterol 0.8 mg, Fat 4.9 g, Fiber 8.1 g, Protein 5.6 g, SaturatedFat 0.7 g, Sodium 985.9 mg, Sugar 3.7 g