Mexican Rice Salad

This Mexican cold Rice Salad is light, healthy, and delicious. Loaded with sweet grapes and robust pico de gallo, it’s perfect for summer!

👥 6 Servings⏱️ Prep & Cook: 1h 35m⏳ Prep: 15 min🔥 Cook: 20 min👤 Amy Flanigan📖 bellyfull

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🥘 Ingredients

Check off ingredients as you prepare them:

Place rice in a medium saucepan; rinse and drain under cold water 3-4 times until the water runs clear.

Bring the rice, the 1/2 teaspoon kosher salt, and 2 1/2 cups water to boil. Turn heat to low, cover, and cook ⏱️ 15 minutes.

teaspoon kosher salt1/2

Remove from heat and let sit ⏱️ 5 minutes without removing the lid.

Uncover and fluff with a fork. Transfer to a baking sheet and gently spread out to cool, ⏱️ 10 minutes.

In a large bowl, whisk together the olive oil, lime juice, honey, and sea salt. Fold in the cooled rice, grapes, and pico de gallo.

lime juice3 tablespoonshoney3 tablespoonspico de gallo1 cup

Chill in the refrigerator for at least one hour. Stir in the cilantro just before serving.

calories

317 kcal

fat Content

7 g

serving Size

1 serving

fiber Content

1 g

sugar Content

20 g

sodium Content

658 mg

protein Content

4 g

carbohydrate Content

61 g

saturated Fat Content

1 g

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