Spicy Southwest Rice Salad
Ingredients
- 1 1/2 cups Carolina® Basmati Rice
- 1 cup store-bought spicy salsa
- 2 tbsp olive oil
- 1/4 tsp each salt and pepper
- 1 can (19 oz) black beans, drained and rinsed
- 1 cup cooked corn
- 1 green bell pepper, diced
- 1/4 cup finely chopped fresh cilantro
- 1/2 cup crumbled feta cheese
Instructions
This simple and spicy Southwest-inspired rice salad is made with fluffy Carolina® Basmati Rice for a fresh and filling side or appetizer ready in just 25 minutes!
Step 1
Cook rice according to package directions.
Step 2
Toss rice with salsa, oil, salt and pepper until well coated. Stir in black beans, corn, green pepper and cilantro.
Step 3
Garnish with crumbled feta before serving.
Tips
• Substitute pinto beans for black beans if desired.
• Serve salad with lime wedges for a zesty finish.
Tex Mex
Enhance any meal with a tasty side of rice and beans mixed together in a fresh and spicy rice salad.
Build your own by starting with a base of fragrant basmati rice and choose your favorite spicy or mild salsa depending on preference. Dress with olive oil, salt and pepper. Once your base layer is ready, top on the hearty black beans, corn, green pepper and freshly chopped cilantro. Make sure to crumble feta cheese over the top for a creamy kick to balance out the salsa.
How to Serve
Serve this rice salad bowl as an appetizer with a side of dipping tortilla chips, or at your next BBQ alongside grilled vegetables, chicken or steak. It’s also a great side to accompany tacos or burritos for a Mexican inspired dinner.
Flavor Boosters
To give this tasty dish a simple flavor boost, cook the grains in chicken or vegetable broth, or season the cooking water with a southwest seasoning mix.
Additional toppings include creamy avocado, lime wedges or jalapeño peppers.
Not hot enough? For a spicy upgrade, try this Pico de Gallo Rice Pilaf made with red pepper flakes and sliced jalapeño or this Spicy Sriracha Rice.
