mexican rice salad

Ingredients

• Servings: 4
• 1/4 cup diced carrot
• 1 jicama, peeled and diced
• 1 (10.5 ounce) can black beans
• 1/2 cup lemon juice
• 1 pinch cayenne pepper, or to taste
• 1 (3.5 ounce) can sliced jalapeno peppers
• 1/4 cup white vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 cup white rice
• 1 1/4 cups chicken broth
• 1 (2.25 ounce) can sliced black olives
• 2 green onions, minced
• 1/4 red bell pepper, seeded and diced
• 1/4 green bell pepper, seeded and diced
• 1/2 cucumber, seeded and diced
• 1/2 bunch chopped fresh parsley
• 1/4 bunch cilantro, chopped
• 1 teaspoon seasoned salt

Recipe

Cook Time: 30 mins Ready Time: 8 hrs 30 mins


• bring a small saucepan of water to a boil; cook diced carrot in boiling water briefly, about 2 minutes. drain immediately and plunge into a bowl of ice-cold water; drain.
• mix jicama, black beans, lemon juice, and cayenne pepper in a bowl; toss to coat. cover bowl with plastic wrap. stir blanched carrots, jalapeno peppers, vinegar, sugar, and salt together in a bowl; cover bowl with plastic wrap. store both bowls in refrigerator 8 hours to overnight.
• heat olive oil in a saucepan over medium heat; cook and stir rice in hot oil until opaque, 5 to 7 minutes. pour chicken broth over rice; bring to a boil, cover the saucepan, reduce heat to medium-low, and cook until the liquid is absorbed completely, 20 to 25 minutes. spread cooked rice a large platter and cool completely in refrigerator.
• stir chilled rice with jicama mixture and carrot mixture in a bowl; add black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, and seasoned salt to the rice mixture and toss to combine.