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I love that I can make this salad ahead of time so it's one less thing you need to manage in the moment of finishing a meal!

In this salad, it's the crunchy vegetables and tex-mex flavor that bring it home for me.  I could eat this as a side dish, subbing out regular rice in a burrito or maybe even in a stuffed pepper!  Hmm, that might be a future recipe :)

Tex-Mex Rice Salad
30 minutes total (15 minutes cook • 15 minutes prep)
  • 2/3 cup uncooked white rice
  • 1 cup water
  • 1 1/2 teaspoons kosher salt, divided
  • 2 tablespoons Tex Mex EVOO, divided
  • 2/3 cup chopped green bell pepper
  • 2/3 cup chopped red onion
  • 1 15.25oz can sweet corn, drained
  • 1 cup shredded mexican cheddar cheese
  • 1/2 cup sour cream
  • 1 14.5oz can diced tomatoes, drained

In a medium saucepan, combine rice, water and a generous pinch of salt.  Cook according to package directions.  Fluff the rice with a fork, drizzle with 1 tablespoon of Tex Mex EVOO and ½ teaspoon kosher salt.  Refrigerate for about 15 minutes or until ready to use.

To the rice, add green bell pepper, red onion, sweet corn and shredded cheddar cheese.  

In a small bowl, mix sour cream, diced tomatoes, 1 tablespoon Tex-Mex EVOO and 1 teaspoon kosher salt.  Pour over the rice mixture and stir gently until combined.  Serve immediately or refrigerate until ready to use.


If making in advance, I like to pull out about 10 minutes prior to serving and test the salt level - sometimes I find that chilling it overnight necessitates a ½ tsp or so more salt.


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