Cold Rice Salad
This Cold 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!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup raw long-grain white rice
- 2 cups water + ⅛ teaspoon (just a dash of kosher salt)
- 2 tablespoons extra-virgin olive oil
- 1 ½ teaspoons honey
- 1 large garlic clove
- ¼ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ 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)
- ⅓ cup minced fresh cilantro
- Salt & Pepper to taste
Instructions
- 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)