Mexi Rice Salad Recipes

MEXICAN BEAN AND RICE SALAD

Steps:

• In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
• Refrigerate salad for 1 hour, toss again, and serve.

MEXICAN BROWN RICE SALAD

Steps:

• Preheat the grill to medium-high heat.
• Brush corn with olive oil, and season with salt and pepper. Grill for 5 to 6 minutes, rotating on all sides, until the corn has some nice charred spots. Let cool and remove corn kernels from the cob.
• Add corn, brown rice, beans, red bell pepper, jalapeno, and green onions to a large bowl.
• In a smaller bowl, whisk together the olive oil, lime juice, cumin, garlic, cilantro, and salt and pepper. Fold dressing into the veggies and top with the crumbled cheese and toss.

MEXICAN RICE SALAD

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.

MEXICAN RICE SALAD

Steps:

• Whisk 3 tablespoons lime juice with 2 teaspoons each chipotle hot sauce and agave and 1/2 teaspoon kosher salt in a large bowl. Whisk in 1/4 cup olive oil. Add 1 1/2 cups cooked white rice, 1 chopped romaine heart, 3 chopped scallions, 1 cup halved cherry tomatoes, 1/2 cup crumbled queso fresco and 1/4 cup toasted pepitas.

MEXICAN RICE SALAD

Steps:

• Sautee onions and garlic in olive oil until onions become tender. Add rice, sautee until rice becomes opaque but not browned.
• Add water, tomato sauce, chicken broth, lime juice, and chili powder. (I like mine with more chili flavor, so I probably get closer to a tbsp, but if you add it and smell the rice mix I think you can tell about where it's at. I also add garlic powder if the garlic isn't strong enough).
• Bring to boil. Reduce heat, cover and simmer on low for 50 minutes (my stove is a scale of 1-10 for heat, I do a 3).
• Do NOT remove the cover until time is up or you'll ruin the steam build up and it will take LONGER to cook. Depending on weather and altitude sometimes 50 minutes is perfect, sometimes it takes longer. If rice hasn't absorbed liquid, just add 5 minutes and check, repeat until absorbed.
• Once the rice is finished, add the rest of the ingredients. This is my preferred order:.
• Rice, Black Beans, Salsa, Olives, Avocados, Yogurt, Cheese, Lettuce, Crushed chips.
• *NOTES: You can use whatever tortilla chips you want, Hint of Lime gives it an extra kick. Also, if you use white rice instead, amount of water is 3 cups and cooking time is about 20 min--it's just that brown rice tastes better and is healthier. I'd do the other prep work (cutting avocados, preparing lettuce) while the rice is cooking. Toppings are to taste, but for me they add an additional 450 calories/serving, so probably about 700-800 calories/serving.