Mexican Rice Salad



  • 1 cup long-grain white rice, cooked (rice measurement is prior to cooking)
  • 2 cups water + a dash of salt for cooking rice
  • 1 teaspoon grated lime zest plus the juice of 1.5 limes (about 2 TBSP)
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons honey
  • 1 large garlic clove
  • 1/4 teaspoon ground cumin
  •  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 tastet


  1. 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.
  2. Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, 18 to 20 minutes
  3. 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.
  4. 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.
  5. Drizzle the dressing over the rice.
  6. Add the tomatoes, avocado, jalapeño and cilantro. Toss to combine.
  7. Taste for salt & pepper and add more if needed.
  8. When ready to serve top with chopped cilantro (optional)