Vibrant and Easy Fiesta Rice
A massive, colorful batch of Fiesta Rice packed with fresh veggies, black beans, and a tangy homemade dressing. Perfect for busy weeknights or weekly meal prep!
Ingredients
Main Ingredients
- 2 bags Boil-in-Bag White Rice yields roughly 5 cups cooked
- 1 can black beans 15 oz, rinsed and drained well
- 1 bag frozen corn 10 oz, thawed or quickly steamed
- 3 bell peppers use varied colors for visual appeal
- 2 jalapeños remove seeds for a milder flavor
- 1/2 small red onion finely diced
- 1/2 cup cherry tomatoes quartered carefully
- 1/3 cup fresh cilantro roughly chopped, stems removed
- 1 large avocado pitted and cubed just before serving
- 1/2 tbsp Chile Lime Seasoning
- 1 tbsp honey optional garnish
Dressing Ingredients
- 1 lime juiced right before mixing
- 1/3 cup olive oil good quality
- 3 tbsp honey
- 2 tbsp apple cider vinegar
Instructions
- Begin by cooking the two bags of white rice according to the package instructions. Once finished, remove the bags from the hot water, drain briefly, and empty the steaming rice into a large mixing bowl. Place the bowl in the refrigerator to cool slightly.
- In a separate large bowl, combine your thawed corn, quartered cherry tomatoes, finely diced red onion, bell peppers, and jalapeños. Toss in your rinsed black beans and chopped cilantro. Set the avocado aside for later.
- In a glass mason jar, pour in your olive oil, freshly squeezed lime juice, apple cider vinegar, and 3 tablespoons of honey. Secure the lid tightly and shake vigorously for about 20 seconds until the dressing becomes slightly cloudy and thick.
- Retrieve your cooled rice from the refrigerator. Pour all of your perfectly diced vegetables over the rice and gently fold the mixture with a large rubber spatula to distribute evenly.
- Give the mason jar one final shake, then pour the golden dressing completely over the rice and vegetable mixture. Toss everything together once more.
- Sprinkle your chile lime seasoning over the top. Carefully and gently fold in your diced avocado. If desired, drizzle the final tablespoon of honey over the bowl before serving.
Notes
Serve it Warm: If you prefer a warm side dish, skip chilling the rice. Sauté the diced vegetables in a skillet for 5 minutes until soft, fold in the hot rice, and toss with the dressing until heated through.
Meal Prep: This keeps beautifully in an airtight container for up to 5 days. For the freshest taste, wait to dice and add the avocado until right before eating.
Meal Prep: This keeps beautifully in an airtight container for up to 5 days. For the freshest taste, wait to dice and add the avocado until right before eating.