Mexi-Rice Salad

Mexi-Rice Salad

This easy rice salad is a complete meal with black beans, mango and avocado chunks, spicy chipotle chiles, and tangy lime juice.

Ready in: 22 m

Calories: 186

Ingredients

  • 2 1/4 cups chicken stock
  • 1 (6 ounce) box UNCLE BEN’S® Brown Rice & Quinoa Roasted Red Pepper
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 avocado – peeled, pitted and diced
  • 1 mango – peeled, seeded and diced
  • 1 canned chipotle chile in adobo sauce, finely chopped
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lime juice, or more to taste
  • Recipe Instructions

    1. Combine chicken stock, rice, and seasoning packet in a saucepan; stir well. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 20 minutes. Remove from heat; allow to cool about 20 minutes. Refrigerate until chilled through.
    2. Place rice in a serving bowl. Stir in black beans, avocado, mango, chopped chipotle chile, and cilantro. Drizzle with lime juice and toss. If salad seems too dry, add an additional tablespoon lime juice.

    Directions

    • Prep2 m
    • Cook20 m
    • Ready In22 m
    1. Combine chicken stock, rice, and seasoning packet in a saucepan; stir well. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 20 minutes. Remove from heat; allow to cool about 20 minutes. Refrigerate until chilled through.
    2. Place rice in a serving bowl. Stir in black beans, avocado, mango, chopped chipotle chile, and cilantro. Drizzle with lime juice and toss. If salad seems too dry, add an additional tablespoon lime juice.

      Nutrition Facts

      Per Serving: 186 calories; 4.8 g fat; 30.9 g carbohydrates; 6.4 g protein; 1 mg cholesterol; 675 mg sodium. Full nutrition

      Gallery “Mexi-Rice Salad”

      Mexi-Rice Salad

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