Fiesta Rice Salad
Equipment
- Saucepan with lid,
- mixing bowl
Ingredients
- 1 cup basmati rice
- ¾ cup water
- 1 cup fresh corn kernels from about 2 ears of corn
- ¼ cup sliced black olives
- ½ cup red onion diced
- ½ cup fresh cilantro chopped
- ½ cup red bell pepper diced
- ½ cup yellow bell pepper diced
- ½ cup orange bell pepper diced
For the Dressing:
- 1 clove garlic minced
- ¼ cup olive oil
- 2-3 tablespoons freshly squeezed lime juice
- ½ teaspoon cumin
Instructions
- In a saucepan, bring the water and basmati rice to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is cooked and the water is absorbed.
- Remove from heat and allow to cool.
- In a mixing bowl, combine the cooked and cooled rice with the fresh corn kernels, sliced black olives, diced red onion, diced red bell pepper, diced yellow bell pepper, diced orange bell pepper, and chopped cilantro.
- Stir well to combine.
- In a small bowl, whisk together the minced garlic, olive oil, freshly squeezed lime juice, and cumin to make the dressing.
- Pour the dressing over the rice mixture in the mixing bowl and toss well to coat all the ingredients evenly.
- Taste the Fiesta Rice Salad and adjust the seasoning or dressing amount if necessary.
- Serve the vibrant rice salad as a side dish or a light meal, and enjoy the explosion of flavors and colors!
Notes / Tips / Wine Advice:
Store any leftovers in the refrigerator for up to 2 days.
Wine Advice:
This vibrant rice salad pairs well with a light and citrusy white wine like Sauvignon Blanc or a refreshing sparkling wine.Nutritional Information
Calories: 250 kcal | Carbohydrates: 30 g | Protein: 3 g | Fat: 14 g | Fiber: 3 g | Sugar: 3 g