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Mexican Rice Salad

Mexican Rice Salad
Need a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre? Mexican Rice Salad could be a super recipe to try. This recipe makes 12 servings with 258 calories, 9g of protein, and 10g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. It is a very reasonably priced recipe for fans of Mexican food. This recipe from Taste of Home requires corn, canolan oil, onion, and ground cumin. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

1
In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes.
Ingredients you will need
WaterWater
RiceRice
Equipment you will use
Sauce PanSauce Pan
2
Remove from the heat.
3
Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain.
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WaterWater
RiceRice
4
Place in a large bowl.
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BowlBowl
5
In a small skillet, saute the green pepper, onion and carrot in oil until crisp-tender.
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Green PepperGreen Pepper
CarrotCarrot
OnionOnion
Cooking OilCooking Oil
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Frying PanFrying Pan
6
Add garlic; cook 1 minute longer.
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GarlicGarlic
7
Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro.
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CilantroCilantro
TomatoTomato
PeanutsPeanuts
BeansBeans
CornCorn
RiceRice
8
In a small bowl, combine the oil, lemon juice, cayenne and cumin.
Ingredients you will need
Lemon JuiceLemon Juice
Ground Cayenne PepperGround Cayenne Pepper
CuminCumin
Cooking OilCooking Oil
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BowlBowl
9
Pour over rice mixture; stir to coat. Cover and refrigerate until serving.
Ingredients you will need
RiceRice
DifficultyHard
Ready In30 m.
Servings12
Health Score10
Dairy FreeGluten FreeVeganVegetarian
CuisinesMexican
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
Dish TypesSide DishAntipastiSaladStarterSnackAppetizerAntipasto
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