Fiesta Rice

5 from 24 votes

Fiesta Rice is just as it sounds! A party of Mexican flavors incorporated into rice, making the perfect side dish to tacos, enchiladas, and more.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Mexican, tex mex

Diet: Gluten Free, Low Lactose, Vegetarian

Servings:

Calories: 376kcal

Author: Courtney Paige

Equipment

Mixing Bowl
Sauce pot
Mason jar
knife & cutting board or vegetable chopper
Handheld juicer
Measuring cups and spoons
Rubber Spatula
strainer

Ingredients

2 bags Success Boil-in-Bag White Rice ~5 cups cooked
1 can black beans 15 oz
1 bag frozen corn 10 oz
3 bell peppers
2 jalapeños
½ small red onion
½ cup cherry tomatoes
⅓ cup cilantro
1 large avocado
½ tbsp Chile Lime Seasoning
1 tbsp honey optional

Dressing

1 lime juiced
⅓ cup olive oil
3 tbsp honey
2 tbsp red wine vinegar

Instructions

First, prepare the Success Boil-in-Bag White Rice according to box instructions. Once it’s cooked, remove from the bag and put into a bowl. Chill the rice while preparing the other ingredients.
Prepare the bag of frozen corn according to bag instructions. Finely dice the jalapenos, red onion, bell peppers, avocado and cilantro. Quarter the cherry tomatoes. Rinse and drain black beans.
Once the rice is cooled, add all of the veggies into the bowl. Toss so everything is evenly distributed.
Add all of the dressing ingredients to a mason jar. Secure the lid and shake vigorously until the ingredients are well mixed. Pour the dressing over the rice and toss to coat.
Sprinkle the rice with chile lime seasoning and add an optional drizzle of honey if you like a sweeter dish. Serve cold and enjoy!

Video

Notes

This recipe is meant to be served cold, but if you prefer a warm dish, sauté the veggies on the stove top in a large skillet, then add the cooked rice, spices and dressing to the skillet and let cook for a few minutes for a take more similar to fried rice.

Keeps well in the fridge for up to 5 days.

Nutrition