Get ready to transform your taste buds with a culinary journey that will transport you straight to the sunny beaches of Mexico! This Mexican Mango Rice Salad is not just a recipe – it's a flavor explosion that combines the perfect balance of sweet, tangy, and fresh ingredients. Imagine a colorful dish that's so delicious, it'll make your dinner guests beg for the recipe, and so easy to prepare that even novice cooks can master it in under an hour!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup brown rice
- 2 ripe mangoes, diced
- 1 bell pepper, diced
- 1/2 cup red onion, chopped
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Begin by rinsing the brown rice under cold water in a fine-mesh strainer. This helps remove excess starch and prevents the rice from becoming gummy during cooking.
- In a medium saucepan, combine the rinsed brown rice with 2 cups of water and a pinch of salt. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let the rice simmer for about 30 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the rice is cooking, prepare the vegetables and fruits. Dice the ripe mangoes and bell pepper into small, bite-sized pieces. Chop the red onion finely and roughly chop the cilantro.
- After the rice has finished resting, fluff it with a fork and let it cool to room temperature. This will help prevent the salad from becoming soggy.
- In a large mixing bowl, combine the cooled brown rice, diced mangoes, bell pepper, red onion, and chopped cilantro. Gently toss the ingredients together to mix evenly.
- In a small bowl, whisk together the lime juice, salt, and pepper. Adjust the seasoning to your taste.
- Pour the lime dressing over the rice salad mixture and toss gently to coat all the ingredients evenly.
- Let the salad sit for about 10 minutes before serving to allow the flavors to meld. This salad can also be refrigerated for a couple of hours to enhance the flavors further.
- Serve the Mexican Mango Rice Salad chilled or at room temperature as a refreshing side dish or a light main course. Enjoy!
Tips
- Rice Perfection: For the best texture, rinse your brown rice thoroughly and let it rest after cooking to achieve that perfect fluffy consistency.
- Mango Magic: Choose ripe but firm mangoes for the best flavor and texture. Look for mangoes that give slightly when pressed but aren't mushy.
- Flavor Boost: Let the salad sit for at least 10 minutes before serving to allow the lime dressing to fully infuse the ingredients.
- Make-Ahead Miracle: This salad actually tastes even better after chilling in the refrigerator for a few hours, making it perfect for meal prep or potlucks.
- Customize Your Creation: Feel free to add some protein like grilled chicken or shrimp to turn this side dish into a complete meal.
- Freshness is Key: Use fresh cilantro and squeeze the lime juice just before adding to maintain the brightest, most vibrant flavors.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 45g
Protein: 4g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
