Mexican Rice Salad

Name: Mexican Rice Salad
Total time: 510
Yield: 8
Ingredients: ¼ cup diced carrot; 1 jicama, peeled and diced; 1 (10.5 ounce) can black beans; ½ cup lemon juice; 1 pinch cayenne pepper, or to taste; 1 (3.5 ounce) can sliced jalapeno peppers; ¼ cup white vinegar; 1 teaspoon sugar; 1 teaspoon salt; 2 tablespoons olive oil; 1 cup white rice; 1 ¼ cups chicken broth; 1 (2.25 ounce) can sliced black olives; 2 green onions, minced; ¼ red bell pepper, seeded and diced; ¼ green bell pepper, seeded and diced; ½ cucumber, seeded and diced; ½ bunch chopped fresh parsley; ¼ bunch cilantro, chopped; 1 teaspoon seasoned salt

Recipe by phishgurl from allrecipes.com

Dinner 9 Hr. 30 Mins.

Ingredients

8 servings

•

¼ cup diced carrot
•

1 jicama, peeled and diced
•

1 (10.5 ounce) can black beans
•

½ cup lemon juice
•

1 pinch cayenne pepper, or to taste
•

1 (3.5 ounce) can sliced jalapeno peppers
•

¼ cup white vinegar
•

1 teaspoon sugar
•

1 teaspoon salt
•

2 tablespoons olive oil

•

1 cup white rice
•

1 ¼ cups chicken broth
•

1 (2.25 ounce) can sliced black olives
•

2 green onions, minced
•

¼ red bell pepper, seeded and diced
•

¼ green bell pepper, seeded and diced
•

½ cucumber, seeded and diced
•

½ bunch chopped fresh parsley
•

¼ bunch cilantro, chopped
•

1 teaspoon seasoned salt

Instructions

Bring a small saucepan of water to a boil; cook diced carrot in boiling water briefly, about 2 minutes. Drain immediately and plunge into a bowl of ice-cold water; drain.
Mix jicama, black beans, lemon juice, and cayenne pepper in a bowl; toss to coat. Cover bowl with plastic wrap. Stir blanched carrots, jalapeno peppers, vinegar, sugar, and salt together in a bowl; cover bowl with plastic wrap. Store both bowls in refrigerator 8 hours to overnight.
Heat olive oil in a saucepan over medium heat; cook and stir rice in hot oil until opaque, 5 to 7 minutes. Pour chicken broth over rice; bring to a boil, cover the saucepan, reduce heat to medium-low, and cook until the liquid is absorbed completely, 20 to 25 minutes. Spread cooked rice onto a large platter and cool completely in refrigerator.
Stir chilled rice with jicama mixture and carrot mixture in a bowl; add black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, and seasoned salt to the rice mixture and toss to combine.