For a spicier kick, add a finely diced serrano pepper along with the jalapenos. If you don't have time to marinate overnight, a minimum of 2 hours will still impart a good amount of flavor. To prevent the rice from sticking, rinse it thoroughly before cooking. Make sure the rice is completely cool before mixing with the other ingredients to prevent the salad from becoming soggy.
Mexican Rice Salad
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PREP TIME0 mins
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COOK TIME30 mins
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TOTAL TIME8 hrs 30 mins
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SERVING8 People
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VIEWS9
A vibrant and refreshing salad, reminiscent of tabbouleh but with a south-of-the-border twist. Perfect for potlucks, barbecues, or as a colorful side dish to any meal. Feel free to customize with your favorite additions – grilled shrimp, avocado, or chicken all make fantastic enhancements.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate38 g
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Cholesterol1 mg
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Fiber8 g
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Protein6 g
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Saturated Fat1 g
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Sodium986 mg
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Sugar4 g
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Fat5 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
Prepare the Carrots: Bring a small saucepan of water to a boil. Add the diced carrot and cook for 2 minutes to briefly blanch. Drain immediately and plunge into a bowl of ice-cold water to stop the cooking process. Drain again and set aside. (Total time: ~5 minutes)
02
Step
8 hrs
Marinate Jicama and Black Beans: In a medium bowl, combine the diced jicama, black beans, lemon juice, and cayenne pepper. Toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to meld. (Marinating time: 8+ hours)
03
Step
8 hrs
Prepare Carrot and Jalapeno Marinade: In a separate medium bowl, stir together the blanched carrots, jalapeno peppers, white vinegar, sugar, and kosher salt. Cover with plastic wrap and refrigerate alongside the jicama mixture for the same duration. (Marinating time: 8+ hours)
04
Step
30 mins
Cook the Rice: Heat the olive oil in a medium saucepan over medium heat. Add the rice and cook, stirring constantly, until the grains turn opaque, about 5-7 minutes. Pour in the chicken broth, bring to a boil, then reduce the heat to low, cover the saucepan tightly, and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. (Cooking time: ~30 minutes)
05
Step
30 mins
Cool the Rice: Once the rice is cooked, spread it out evenly on a large platter or baking sheet to cool completely. Refrigerate the rice until thoroughly chilled. (Cooling time: ~30 minutes)
06
Step
5 mins
Combine and Serve: In a large bowl, gently combine the chilled rice with the marinated jicama and black bean mixture, and the marinated carrot and jalapeno mixture. Add the black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, and seasoned salt. Toss everything together until well combined. Serve chilled.
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RECIPE REVIEWS
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Please Rate
Colton Farrell
Jun 29, 2025I found that using brown rice instead of white rice worked just as well and added a nice nutty flavor.
Titus Gerlach
Jun 26, 2025The overnight marinating really makes a difference. The flavors are so much more pronounced.
Adrien Fritsch
Jun 16, 2025I added some grilled chicken to make it a complete meal, and it was absolutely delicious! Will definitely be making this again.
Stella Dooley
Jun 14, 2025This salad was a huge hit at our neighborhood potluck! Everyone loved the fresh flavors and the slight kick from the jalapenos.