This Rice Salad is filled with fresh Mexican flavors and lots of good for you veggies. Have it as a side dish or add some protein to serve it as a main dish!
Nothing is more refreshing on a hot summer day than fresh vegetables combined with a hearty ingredient like rice.
The low fat salad dressing used in this Rice Salad recipe is perfect to enhance all the the other flavors. Add some grilled shrimp or chicken and you’ll have a complete meal!
Ingredients
- The main ingredient is the rice and for this recipe we’ll use long-grain white rice. Water and a dash of salt for cooking.
- For the dressing we’ll use lime zest plus the juice of 1.5 limes (about 2 TBSP), extra-virgin olive oil, honey, minced garlic and ground cumin.
- The veggies are cherry tomatoes, fresh jalapeño, avocado, and my favorite: fresh cilantro.
How to make Mexican Rice Salad
- 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)
How many people does 1 cup of raw rice feed?
1 Cup of raw rice would feed 4 people as a side dish and 2 people as a main dish. The portion sizes at this distribution would be fair and adequate.
For this recipe the calories count is for four servings as a side dish. As a main you would normally include some form of protein such as shrimp, chicken, pork, beef, or tofu.
My other favorite rice recipe is of course my Mexican Rice. I hope you give both a try!
MORE delicious…
Side Dishes Recipes
Buen Provecho!
Mexican Rice Salad
Ingredients
- 1 cup raw long-grain white rice
- 2 cups water + 1/8 teaspoon just a dash of kosher salt
- 2 tablespoons extra-virgin olive oil
- 1 1/2 teaspoons honey
- 1 large garlic clove
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 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
- 1/3 cup minced fresh cilantro
- Salt & 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)
Muy Delish 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.
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Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
This recipe has been adapted from magazine America’s Test Kitchen.
Omg, best salad ever. I did add more vegetables, corn ( done the Mexican way ) the recipe for this, is on this site, I also added a small can of black beans , drained and rinsed . I used yellow or orange peppers instead of jalapenos , and added green onions 🙂
This has been my go to recipe since the summer! Thanks for the recipe!
Thank you Ana! I cannot wait to try this one!!
Thank you for stopping by Stephanie! I’m so glad you like it! Have a great day!