Mexican Rice Salad

Mexican Rice Salad Recipe - Vegetarian Recipe from Mexico

Region / culture: Mexico | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6 |

Vegetarian diet

Introduction

Mexican Rice Salad is a delicious and refreshing dish that combines the flavors of rice, eggs, vegetables, and cheese with a creamy sour cream dressing. This salad is perfect for a light lunch or as a side dish for a Mexican-themed meal.

History

Mexican Rice Salad is a popular dish in Mexican cuisine, known for its vibrant colors and bold flavors. It is often served at family gatherings, potlucks, and picnics. The combination of rice, eggs, vegetables, and cheese makes it a satisfying and nutritious meal.

Ingredients

3 cups cooked rice
9 hard-cooked eggs, chopped
0.5 cup sliced green onions
1 cup sliced celery
0.25 cup chopped canned green chiles
1 cup grated cheddar cheese
1 cup sour cream
1 tbsp lemon juice
0.25 cup picante sauce (optional)
1 tsp salt
1 tsp seasoned pepper
salad greens
1 large fresh tomato, chopped

How to prepare

In a bowl, combine rice, eggs, onions, celery, chiles, and cheese.
In a separate bowl, blend sour cream, lemon juice, picante sauce, salt, and pepper.
Pour the sour cream mixture over the rice mixture and mix well.
Chill the mixture in the refrigerator.
Serve the chilled mixture on top of salad greens and garnish with tomato.

Variations

Add black beans or corn for extra flavor and texture.
Substitute Greek yogurt for sour cream for a lighter dressing.
Top with avocado slices or cilantro for a fresh twist.

Cooking Tips & Tricks

Be sure to cook the rice according to package instructions and allow it to cool before mixing it with the other ingredients.

- You can customize this salad by adding your favorite vegetables or protein, such as grilled chicken or shrimp.

- For a spicier version, add more picante sauce or chopped jalapenos.

- Make sure to chill the salad in the refrigerator for at least an hour before serving to allow the flavors to meld together.

Serving Suggestions

Mexican Rice Salad can be served as a main dish or as a side dish alongside grilled meats or seafood. It pairs well with a side of guacamole, salsa, or tortilla chips.

Cooking Techniques

Be sure to cook the rice until it is tender but still slightly firm to the bite.

- Hard-boil the eggs until they are fully cooked and allow them to cool before chopping.

- Mix the dressing ingredients separately before combining with the rice mixture to ensure even distribution of flavors.

Ingredient Substitutions

Use brown rice or quinoa instead of white rice for a healthier option.

- Substitute Monterey Jack or pepper jack cheese for cheddar cheese for a different flavor profile.

- Use Greek yogurt or mayonnaise instead of sour cream for a lighter dressing.

Make Ahead Tips

Mexican Rice Salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to wait to add the salad greens and tomato until ready to serve to prevent wilting.

Presentation Ideas

Serve Mexican Rice Salad in a large bowl or on a platter lined with salad greens for a colorful and appetizing presentation. Garnish with fresh cilantro or lime wedges for a finishing touch.

Pairing Recommendations

Mexican Rice Salad pairs well with grilled chicken, steak, or shrimp. It also goes well with Mexican-inspired dishes such as tacos, enchiladas, or fajitas.

Storage and Reheating Instructions

Store any leftovers of Mexican Rice Salad in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad until warmed through, or enjoy it cold as a refreshing dish.

Nutrition Information

Calories per serving

320

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 2g

- Sugars: 2g

Fats

- Total Fat: 14g

- Saturated Fat: 7g

- Trans Fat: 0g

Proteins

- Protein: 15g

Vitamins and minerals

Vitamin A: 15%

- Vitamin C: 10%

- Calcium: 20%

- Iron: 10%

Alergens

Contains eggs, dairy

Summary

Mexican Rice Salad is a balanced meal that provides a good source of carbohydrates, proteins, and fats. It is also rich in vitamins and minerals, making it a nutritious choice for a meal or side dish.

Summary

Mexican Rice Salad is a flavorful and nutritious dish that is perfect for a light lunch or as a side dish for a Mexican-themed meal. With a creamy sour cream dressing and a mix of vegetables, eggs, and cheese, this salad is sure to be a hit at your next gathering.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Mexican Rice Salad. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was a talented cook and always seemed to have a new and exciting recipe up her sleeve. That day, she was busy chopping vegetables and preparing a colorful salad that piqued my interest.

As I watched Maria work her magic in the kitchen, I couldn't help but ask her about the dish she was making. She smiled and explained that it was a family recipe for Mexican Rice Salad that had been passed down through generations. Intrigued, I asked if she would be willing to share the recipe with me. Without hesitation, she agreed and began to walk me through the steps.

The first thing Maria did was cook the rice until it was tender and fluffy. She then added a medley of colorful vegetables, including bell peppers, tomatoes, corn, and black beans. The vibrant colors of the vegetables against the white rice created a beautiful contrast that was as visually appealing as it was delicious.

Next, Maria whipped up a zesty dressing with lime juice, olive oil, and a blend of Mexican spices. She poured the dressing over the rice and vegetables, tossing everything together until it was evenly coated. The aroma that filled the kitchen was intoxicating, a tantalizing mix of citrus, herbs, and spices that made my mouth water.

Finally, Maria sprinkled fresh cilantro and crumbled queso fresco over the salad, adding the perfect finishing touch. She then served up generous portions of the Mexican Rice Salad on colorful plates, inviting me to dig in and taste her creation. The first bite was a revelation - the flavors burst in my mouth, each ingredient complementing the others perfectly.

I knew right then and there that this recipe was a keeper. I asked Maria to write it down for me, and she obliged, handing me a handwritten copy of the recipe that I would cherish for years to come. From that day on, Mexican Rice Salad became a staple in my own kitchen, a dish that I would serve to family and friends on countless occasions.

Over the years, I have made some tweaks and additions to the original recipe, putting my own spin on it to suit my taste preferences. Sometimes I add grilled chicken or shrimp to make it a heartier meal, or throw in some avocado for extra creaminess. No matter how I choose to customize it, the essence of the dish remains the same - a colorful, flavorful, and satisfying salad that never fails to impress.

I have shared the recipe for Mexican Rice Salad with many friends and family members over the years, passing on the tradition that Maria started all those years ago. Each time I make it, I think of her and the special bond we share through our love of cooking and sharing delicious meals with loved ones.

As I sit down to enjoy a bowl of Mexican Rice Salad, I am filled with gratitude for the memories and connections that this recipe has brought into my life. It is more than just a dish - it is a symbol of friendship, tradition, and the joy of sharing good food with the people we love. And for that, I am forever grateful.