Fiesta rice salad is a vibrant and flavorful dish that combines cooked rice with a variety of colorful vegetables, beans, and herbs, creating a festive and nutritious meal.


3-4 tablespoons extra virgin olive oil
2 cups of any rice of your choice
4 cups of water or (any broth makes it more flavorful! )
1 small onion, finely chopped
2 shallots, finely chopped
4 cloves of garlic, finely minced
sea salt to taste
2 cups of halved cherry tomatoes
one can of small organic chickpeas OR black beans
a handful of chopped organic cilantro
1 cup of finely chopped red or green bell peppers
2 cups of roasted corn (or organic corn) I season mine with paprika, chili powder, cumin, a pinch of Tabasco and garlic powder. About 1/4 tsp each!


In a large saucepan with a lid, heat the extra virgin olive oil & add the shallots and onions. Stir until softened/translucent then add the garlic. Finally, stir in the rice until well coated/mixed with the oil and onions. Add the broth and stir, once it boils: reduce heat to a simmer and cover the saucepan with a lid. Simmer for ~ 20 mins.

Turn off the heat and leave covered for at least another 10 mins so it can fluff up. In a separate bowl: mix in all the vegetables. Before serving, top over the rice and mix in. OR: add the vegetables to the rice before you add the broth and have them cook with the rice if you prefer everything warm/sautéed.

Tip: I add a pinch of pickled Spanish red onions to the fresh salsa rice topper for a little kick. I pickle them with white wine vinegar or ACV and sea salt. I like to use jasmine, brown or basmati for mine- I love the smell and taste!


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