Name: Mexican Rice Salad
Yield: 8
Ingredients: Diced carrot - ¼ cup; Jicama, peeled and diced - 1; Black beans - 1 (10.5 ounce) can; Lemon juice - ½ cup; Cayenne pepper, or to taste - 1 pinch; Sliced jalapeno peppers - 1 (3.5 ounce) can; White vinegar - ¼ cup; Sugar - 1 teaspoon; Salt - 1 teaspoon; Olive oil - 2 tablespoons; White rice - 1 cup; Chicken broth - 1 ¼ cups; Sliced black olives - 1 (2.25 ounce) can; Green onions, minced - 2; Red bell pepper, seeded and diced - ¼; Green bell pepper, seeded and diced - ¼; Cucumber, seeded and diced - ½; Chopped fresh parsley - ½ bunch; Cilantro, chopped - ¼ bunch; Seasoned salt - 1 teaspoon

Ingredients for - Mexican Rice Salad

1. Diced carrot ¼ cup

2. Jicama, peeled and diced 1

3. Black beans 1 (10.5 ounce) can

4. Lemon juice ½ cup

5. Cayenne pepper, or to taste 1 pinch

6. Sliced jalapeno peppers 1 (3.5 ounce) can

7. White vinegar ¼ cup

8. Sugar 1 teaspoon

9. Salt 1 teaspoon

10. Olive oil 2 tablespoons

11. White rice 1 cup

12. Chicken broth 1 ¼ cups

13. Sliced black olives 1 (2.25 ounce) can

14. Green onions, minced 2

15. Red bell pepper, seeded and diced ¼

16. Green bell pepper, seeded and diced ¼

17. Cucumber, seeded and diced ½

18. Chopped fresh parsley ½ bunch

19. Cilantro, chopped ¼ bunch

20. Seasoned salt 1 teaspoon

How to cook deliciously - Mexican Rice Salad

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.