Mexican rice salad… a classic rice salad with an alternative twist, featuring red beans, bell peppers, corn, chicken breast, and a dash of smoked paprika. Colorful and delicious, it’s perfect for summer because it’s a fresh and nutritious complete dish that can be prepared in advance and taken to the beach or for a lunch break at work. As with all rice salads, you can customize the ingredients as you wish; you’ll find some suggestions at the bottom of the page. Try this recipe; it’s very easy but really tasty!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: All Seasons
- Energy 556.51 (Kcal)
- Carbohydrates 101.33 (g) of which sugars 4.88 (g)
- Proteins 30.52 (g)
- Fat 3.39 (g) of which saturated 0.56 (g)of which unsaturated 0.94 (g)
- Fibers 11.34 (g)
- Sodium 306.86 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz rice
- Half red bell pepper
- Half green bell pepper
- 3.5 oz chicken breast
- 4.4 oz red beans (already cooked)
- 2.8 oz sweet corn, canned, drained
- Half spring onion
- Half teaspoon smoked paprika
- extra virgin olive oil
- salt
Tools
- Pot
- Colander
- Pan
- Bowl
Preparation
Boil the rice in salted boiling water for 13-15 minutes, depending on the variety. Drain it, rinse quickly under cold water to stop cooking, and let it cool.
Clean the bell peppers by removing the seeds and filaments. Cut them into cubes and cook them in a pan with a drizzle of oil and a pinch of salt (1). Once ready, transfer them to a bowl
Cut the chicken breast into small pieces and cook it over high heat in the same pan, adding a pinch of salt and a little oil if necessary.
Drain and rinse the red beans and corn. Slice the spring onion thinly.
Add them to the peppers, along with the chicken pieces (2).
Add the rice, the smoked paprika, and mix well (3). If desired, you can add fresh oregano, thyme, or parsley for aroma.
Mexican rice salad is ready, I recommend letting it rest in the refrigerator for an hour before serving for enhanced flavor.
Tips and Variations
You can replace the chicken breast with tuna in oil.
You can replace the red bell pepper with a tomato, seeded and diced.
You can add a cucumber or an avocado.
Use rice suitable for salads, I chose Vialone Nano.
FAQ (Frequently Asked Questions)
How long does the Mexican rice salad keep?
The salad keeps for a couple of days in the refrigerator, in a well-sealed container.
Can I omit the smoked paprika?
Sure, but I recommend adding it because it provides a characteristic flavor and aroma. Alternatively, you can replace it with sweet or spicy paprika.
