Mexican Rice Salad

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!

Green rice with tomatoes on a white bowl

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.
A bowl with our recipe topped with avocado and a glass of water on the side

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)
a close up image of Mexican rice salad

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.

A bowl of rice salad decorated with cherry tomatoes

My other favorite rice recipe is of course my Mexican Rice. I hope you give both a try!

Buen Provecho!

a close up image of Mexican rice salad

Mexican Rice Salad

Servings 6 cups
Ana Frias
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
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!
6 cups

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)

*Ana’s 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.

ADD YOUR OWN PRIVATE NOTES

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NUTRITION

Serving: 1cups | Calories: 180kcal | Carbohydrates: 17g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 876mg | Fiber: 3g | Sugar: 3g

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.

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