Southwest Rice Salad


I had this rice salad that my mom made a few weeks ago and it reminded me of a Chipotle burrito bowl – which I love. I’ve since made it a few times and am loving it for a quick and healthy lunch. I changed a few things up from the original recipe…here is my version!

This rice salad recipe is ADDICTING! One of my all time favorite summer recipes. It couldn't be easier to whip up!

I love brown rice. So you will need to cook up about 2 cups and then rinse with cold water (exact recipe is at the end of the post).

This rice salad recipe is ADDICTING! One of my all time favorite summer recipes. It couldn't be easier to whip up!

Next, chop up a bunch of veggies. I used red bell pepper, celery, carrots and red onion.

This rice salad recipe is ADDICTING! One of my all time favorite summer recipes. It couldn't be easier to whip up!

Saute these along with some garlic until they are barely cooked. You still want them slightly crisp.

This rice salad recipe is ADDICTING! One of my all time favorite summer recipes. It couldn't be easier to whip up!

Chop up some tomatoes. I like to use grape tomatoes and quarter them.

This rice salad recipe is ADDICTING! One of my all time favorite summer recipes. It couldn't be easier to whip up!

Chop up a bunch of cilantro. I left cilantro out the first time I made the salad and it was 10X better the next time when I included it. Yummy!

This rice salad recipe is ADDICTING! One of my all time favorite summer recipes. It couldn't be easier to whip up!

Throw everything in along with some black beans and corn. I also added peanuts which is optional.

This rice salad recipe is ADDICTING! One of my all time favorite summer recipes. It couldn't be easier to whip up!

Mix up an easy dressing of olive oil, lemon juice, cumin and cayenne pepper and pour it over. This salad gets better and better the longer it sits in the fridge. So good the next day!

This rice salad recipe is ADDICTING! One of my all time favorite summer recipes. It couldn't be easier to whip up!

Here is the recipe:

Southwest Rice Salad

1 c. brown rice
2  c. water
3/4 c. chopped green or red pepper
1/2 c. chopped red onion
1 med. carrot
2 stalks of celery, chopped
3 garlic cloves, minced
1 pkg (11 oz) frozen corn
2 med. tomatoes, chopped or 1 cup chopped grape tomatoes
1 can (15 oz.) black beans, rinsed
1 c. peanuts
1 TBS. vegetable oil
1/3 c. fresh cilantro, minced
1/3 c. lemon juice
2/3 c. olive oil
1/2 tsp. cumin
1/2 to 1 1/2 tsp. cayenne pepper
In a large saucepan, bring water and rice to boil. Reduce heat, cover and
simmer for 40 minutes. Remove and let stand for 5 minutes. Rinse rice
with cold water and drain Place in a large bowl.
In a small skillet, saute’ green pepper, onion, garlic, celery and carrot in
vegetable oil till tender crisp.Add to rice. Stir in beans, corn,
tomatoes, peanuts, cilantro.
In a small bowl make dressing by combining olive oil, lemon juice ,cumin and
cayenne. Pour over rice mixture and stir to coat. Cover and refrigerate
several hours till serving.
This southwest rice salad is SO addicting. I love to make a big bowl and eat it for lunches throughout the week all summer. It’s also a great thing to take to a potluck or barbeque!
For more yummy and healthy recipes, check out some of my favorites:

Recent Content