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a close up image of Mexican rice salad

Mexican Rice Salad

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!
Course Side Dishes
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 cups
Calories 180kcal
Author Ana Frias


  • 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


  • 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)


  • 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.


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