Cilantro Rice Salad

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“This is a wonderful, summer salad, bursting with great color and texture. I found this in Food and Wine magazine. I have also made this using "brown" basmati rice, which worked great and added a terrific, nutty flavor.”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook rice according to package directions, either on stove top or in rice cooker.
  2. Once rice is cooked, transfer to a large bowl and allow to cool, tossing with a rubber spoon until at room temperature.
  3. Wisk together ingredients for the dressing: oil, vinegar, salt and pepper in a bowl.
  4. Fold tomatoes, onion, cilantro and olives into the cooled rice.
  5. Add vinaigrette and toss to combine.
  6. Add salt and pepper to taste.
  7. **Notefor Leftovers: Leftover rice salad can be tossed with a can or two of white tuna, drained and flaked.
  8. Makes a nice lunch!

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