Vibrant Mexican Rice Salad

Follow our step-by-step guide on how to make Vibrant Mexican Rice Salad.

1. Step 1

   Start by bringing a small saucepan of water to a boil. Once boiling, add the diced carrot and let it cook for about 2 minutes. After that, drain the carrots and plunge them into a bowl of ice-cold water to stop the cooking process. Drain again and set aside.

2. Step 2

   In a large mixing bowl, combine the diced jicama, black beans, lemon juice, and a pinch of cayenne pepper. Toss everything together until well coated, then cover the bowl with plastic wrap and let it chill in the refrigerator. This will allow the flavors to meld beautifully.

3. Step 3

   In another bowl, stir together the blanched carrots, sliced jalapeno peppers, white vinegar, sugar, and salt. Cover this bowl as well and refrigerate it alongside the jicama mixture for at least 8 hours, or overnight if you can wait!

4. Step 4

   Now, let’s prepare the rice. Heat the olive oil in a saucepan over medium heat. Add the white rice and cook, stirring frequently, until the rice turns opaque, which should take about 5 to 7 minutes. Pour in the chicken broth, bring it to a boil, then cover the saucepan, reduce the heat to medium-low, and let it simmer until all the liquid is absorbed, about 20 to 25 minutes. Once done, spread the cooked rice onto a large platter and allow it to cool completely in the refrigerator.

5. Step 5

   Once everything is chilled, it’s time to bring it all together! In a large bowl, combine the chilled rice with the jicama mixture and the carrot mixture. Add in the sliced black olives, minced green onions, diced red and green bell peppers, diced cucumber, chopped parsley, chopped cilantro, and seasoned salt. Toss everything gently to combine, ensuring all the ingredients are well mixed and coated with the delicious flavors.