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Fiesta Rice Salad

Fiesta Rice Salad

177 Ratings
177 Ratings
Recipe Image
MyPlate Kitchen
Makes: 4 servings
Total Cost: $$$$

This cool and refreshing salad is a great way to use leftover rice and turn it into dinner on a hot summer night.

Ingredients

  • 1 cup brown rice (cooked)
  • 1 carrot (shredded)
  • 1 cup broccoli (chopped fine)
  • 1 red onion (small, chopped)
  • 1 cup tomato (chopped)
  • 1 bell pepper (sweet, green, red, yellow)
  • 1 can kidney beans, low-sodium (15.5 ounce, drained, rinsed)
  • 2 tablespoons cilantro (or other fresh herbs) (chopped fine)
  • 2 tablespoons red wine vinegar (or white or cider)
  • 1 tablespoon vegetable oil
  • salt and pepper (to taste, optional)

Directions

  1. Wash hands with soap and water.
  2. Wash and chop vegetables and mix with cooked rice.
  3. In a small bowl, add vinegar, oil, dill, salt and pepper. (Or use your favorite dressing.) Pour over rice mixture.
  4. Add beans and toss well. Serve cold and enjoy!

Notes

Use your favorite vegetables – zucchini, summer squash, corn, greens, kohlrabi, cabbage, or string beans. Use frozen or canned when fresh is unavailable. Grate, chop, cut into small thin strips for different shapes.



Be creative! Try different vinegars – cider, red or white wine, balsamic, rice or white – or flavored vinegars.



Use low calorie salad dressing and leave out the vinegar and oil.



Try a squeeze of lemon or lime juice in place of vinegar!



Try different fresh herbs – cilantro, dill, basil, chives, tarragon, oregano, rosemary, or mint to name a few. Or use dried herbs – but use less.

Learn more about:

Source:

Farm Fresh Summertime Recipes
Connecticut Food Policy Council

Nutrition Information

Serving Size: 1/4 of recipe (49g)
Nutrients Amount
Total Calories 213
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 153 mg
Carbohydrates 36 g
Dietary Fiber 9 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 9 g
Vitamin D 0 mcg
Calcium 67 mg
Iron 2 mg
Potassium 632 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 213
Total Fat 5 g
Saturated Fat 1 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 2 g
Linoleic Acid 2 g
α-Linolenic Acid 0.3 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 36 g
Dietary Fiber 9 g
Total Sugars 6 g
Added Sugars included 0 g
Protein 9 g
Minerals
Calcium 67 mg
Potassium 632 mg
Sodium 153 mg
Copper 286 mcg
Iron 2 mg
Magnesium 72 mg
Phosphorus 202 mg
Selenium 7 mcg
Zinc 1 mg
Vitamins
Vitamin A 160 mcg RAE
Vitamin B6 0.4 mg
Vitamin B12 0 mg
Vitamin C 54 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 40 mcg
Folate 63 mcg DFE
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 2 mg
Choline 50 mg

Nutrients will display if the data is available

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Vegetables 1 3/4 cups
Grains 1/2 ounces
Protein Foods 2 1/2 ounces

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