Spicy Rice Salad

 

Recently I purchased a jicama for the first time. I had tasted it years ago and thought that if I cut it into fry form I could get Norah to eat it. Well, that plan did not work out so well so I ended up with a ton of extra “fries” that I needed to do something with.

A bit about Jicama:

Jicama is a crispy, sweet, edible root that resembles a turnip in physical appearance, although the plants are not related. Jicama has been cultivated in South America for centuries, and the vegetable is quite popular in Mexican cuisine. It reminds me more of a fruit than a potato, tastes like apple to me.

 

I found this Pampered Chef recipe and was intrigued because I hadn’t done a lot of rice+lettuce salads. It turned out to taste AMAZING and I will be making this often this summer. I used some of the Chili Lime Rub since it seemed to fit well with the dish. You could make this as spicy as you want to, keep in mind that it does get a bit milder as it sits so I would taste it and adjust your seasonings to your liking.

Ensalada de Arroz Picante (Spicy Rice Salad)

4-6 limes
1/2 cup mayonnaise
2 teaspoons  chili powder
1/4 teaspoon ground red pepper
2 cups cherry or grape tomatoes, cut in half
1/2 small jicama
1 cup thinly sliced green onions
3 cups cold cooked white rice
1/2 teaspoon salt
3 cups mixed salad greens

  • Juice limes to measure 1/2 cup juice. Combine juice, mayonnaise and seasoning mix in Classic Batter Bowl using Stainless Whisk.
  • Using Utility Knife, cut tomatoes in half. Cut jicama in half lengthwise using Santoku Knife (reserve half for another use). Peel remaining jicama half with Serrated Peeler; place cut side down on Cutting Board. Slice into 1/4-inch slices using Santoku Knife; dice slices.
  • Thinly slice green onions. Place 1/4 cup of the green onions in a Prep Bowl; set aside.
  • In batter bowl combine rice, tomatoes, jicama, green onions and salt with lime juice mixture using Mix ‘N Scraper®.

Place salad greens on serving plate; top with rice salad and reserved green onions.
Yield: 12 servings

Nutrients per serving: (1/2 cup): Calories 160, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 20 g, Protein 2 g, Sodium 170 mg, Fiber 2 g

Cook’s Tip: Southwestern Seasoning Mix and / or Chili Lime Rub can be substituted for the 2 teaspoons of chili powder and 1/4 teaspoon of ground red pepper, if desired. I also used brown rice and it tasted great. I also used mini heirloom tomatoes, they where tasty and pretty.