This Mexican Rice Salad is loaded with healthful goodies: black beans, sweet corn, sweet peppers, lime, cilantro, and fluffy soft rice. Perfect with tortilla chips or just grab a spoon and go!
Both Hubby and I grew up on rice. His parents veered towards Jasmine rice, while mine were partial towards a stickier medium grain.
As a mommy of three active Littles, I shoot for variety in my rice dishes. Our pantry is perpetually stocked with every kind of rice known to woman: Jasmine, Basmati, brown, long grain, short grain, wild, really wild, not-so-wild…we’ve got it all.
I’d get blue rice if it existed (Does it? Don’t hold out on me.)
So yeah, a rice party is happening in my pantry 24-7. And now I’ve discovered something new to add to my collection. This was a whoa moment for me.
I caught on to the fact that Success® Rice has a Jasmine and Basmati variety–both are my favorites for aromatic rice. I decided to try out the Success Jasmine Rice, since it has a buttery, nutty fragrance I love.
I gotta say, I was stoked that this Jasmine rice was fully cooked in just 10 tiny minutes. And the pre-portioned, BPA-free bags were completely mess-free. High fives all around for not having to scrape rice off the bottom of my pot.
Check out how fluffy and perfect this Jasmine rice turned out. I ate too many spoonfuls to count, straight out of this here bowl. ⇓
Couldn’t help myself. But no worries, because this made plenty–more than enough for shoving spoonfuls of plain rice into my mouth and for my spunky Mexican Rice Salad recipe.
Ever since an old friend opened my eyes to the world of rice salads back in the day, I’ve been into adding rice and grains into salads for extra oopmh.
Here, the rice takes center stage. It’s fluffy, soft, and it shines in this delicious salad. Side note to my Littles: A salad does not have to have green leafies.
When The Littles heard me say “salad,” they assumed green leafies would be in the mix. My Middle Little was baffled. Perplexed. Skeptical even. But where are the leaves?
Needless to say, they adored this Mexican Rice Salad. As did Hubby and I. We loved the Tex-Mex flavors, the veggies, the texture, and heartiness of it all. We liked that it was fresh, healthy, and delish. We loved that The Littles loved it.
In fact, The Littles appreciated this Mexican Rice Salad so much, they devoured their bowls like it was going out of style. This dish is great for guiltless seconds and thirds.
The next day, they wanted leftovers. Of course, the day they actually ask for leftovers, there are none. ‘Cause we ate the entire heaping pot of it yesterday. Really?!
That’s just how it sometimes goes. Luckily, this Mexican Rice Salad is super easy to make. And I’m totally putting it on the menu rotation.
Oh, hey, don’t forget to enter to win a $100 Visa Gift Card below! Simply tell us your favorite way to enjoy rice. Leave your comment below, and you’ll be automatically entered in our drawing 🙂
This Mexican Rice Salad is chock full of goodies. Black beans, sweet corn, bell peppers, lime, cilantro, spices, and of course fluffy soft rice! Add grilled chicken to make it a hearty meal in one. Easy and delish!
- 1 box (4 packets) of Success® Jasmine Rice cooked according to package instructions (about 2 cups, cooked)
- 2 (15 oz each) cans black beans, rinsed and drained
- 1 cup sweet whole corn kernels
- 1 small red onion, diced
- 1 red bell pepper, seeded and diced
- 2 limes, both zested and juiced
- 1/3 cup chopped fresh cilantro leaves
- 2 TB olive oil
- 2 large cloves minced garlic
- 2 tsp ground cumin
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 semi-ripe avocado, chopped and sprinkled with a splash of lime juice (chop avocado just before serving)
- additional salt and pepper to taste
- In a large serving bowl, combine all ingredients except for avocados. Gently toss ingredients together with a rubber spatula until well incorporated. Cover and chill in fridge for 30 minutes to 1 hour.
- Add chopped avocados. If needed, add additional kosher salt and freshly ground black pepper to taste. Toss gently to mix well. Serve cold or at room temp. Leftovers can be chilled in airtight container for 1-2 days.
Serve as an appetizer with chips, as a side dish, or even a light main dish! If desired, add grilled chicken or shrimp to make this a hearty meal in one.
Source: Chew Out Loud
With 4 varieties available including: Success® Whole Grain Brown Rice and Success® White Rice, and globally-inspired aromatic varieties of Success® Rice, including fragrant Thai Jasmine or Basmati Rice, there’s a variety everyone in your family will love.
Try your own twist on one of your favorite recipes by swapping an aromatic variety into some of your go-to rice dishes. Learn more about the different varieties here. For recipe ideas, special offers and more, join the Riceape Club® here. Success Rice is on Facebook, Twitter, and Pinterest.
What’s YOUR favorite way to enjoy rice? Leave your answer below to be automatically entered into our $100 Visa Gift Card drawing!
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
1. Leave a comment in response to the sweepstakes prompt on this post
2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the [email protected] email address. You will have 2 business days to respond; otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 9/8/2015 – 10/23/2015