Crispy Mexican-Style Rice Salad
Have you ever tried adding crispy rice to your salads? If not, I highly recommend trying my Mexican-style crispy rice salad. The combination of textures is amazing, and it’s really nourishing too. The creamy coriander dressing is completely addictive and adds an extra bonus point.
- Servings: 4
- Preparation time: 30 minutes
- Cooking time: 35 minutes
Good to know
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- The rice is crispy when it comes out of the oven, so it won’t be quite so crisp the next day, but the salad is still delicious!
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- You can also make this salad vegetarian by omitting the chicken or adding black beans.
Frequently asked questions
This salad will keep for 2 to 3 days.
If you prefer, you can substitute the coriander for basil or parsley.
They are spicy, but usually less so than fresh jalapeños. I recommend tasting them before adding them to a recipe to assess their level of spiciness. The spiciness varies from brand to brand!
Ingredients
Crispy Rice
- 1 tablespoon (15 ml) tomato paste
- 3 tablespoons (45 ml) vegetable oil
- 1 teaspoon (5 ml) oregano
- 1 teaspoon (5 ml) chili powder
- 1/2 teaspoon (2.5 ml) ground cumin
- 1/2 teaspoon (2.5 ml) smoked paprika
- 4 cups (600 g) cooked and cooled basmati rice (1 cup raw rice)
Creamy Avocado Vinaigrette
- 1 avocado
- 1 clove garlic, minced
- 1/3 cup (70 g) mayonnaise
- 1 cup (20 g) fresh coriander
- 1/3 cup (80 ml) lime juice
- 3 tablespoons (45 ml) water
- 1 tablespoon (15 ml) honey
- 1 teaspoon (5 ml) ground cumin
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Salad
- 3 cups (750 ml) cubed grilled chicken
- 1 can 540 ml black beans, rinsed well and drained
- 1 avocado, cubed
- 3 green onions, thinly sliced
- 1/4 cup (60 ml) sliced pickled jalapeños
- Zest of 1 lime, well washed
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Preparation
Crispy Rice
- Preheat the oven to 400°F and place the rack in the centre. Line a baking tray with parchment paper.
- In a bowl, mix together all the ingredients except the rice. Add the cooked rice and gently mix until it is well coated in the spice mixture. Transfer the rice mixture to the baking sheet and spread it out evenly. Bake for 30 minutes, stirring halfway through. Increase the oven temperature to grill and cook for a further 2–4 minutes, or until the rice is golden brown and crispy. Set aside.
Creamy Avocado Vinaigrette
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- Put all the ingredients for the dressing in a blender and blend until smooth.
Salad
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- In a large salad bowl, combine all the salad ingredients with the crispy rice and creamy avocado dressing. Serve immediately!
