Mexi-Veg Rice Salad
A vibrant and flavorful rice salad featuring Mexican spices, fresh vegetables, and creamy avocados, perfect for potlucks, picnics, or a lively family meal.
Ingredients
- 2 Tbsp. margarine
- 1 c. Minute rice ⓘ
- 3 c. water ⓘ
- 1 rounded tsp. Watkins chicken soup mix ⓘ
- 1/2 tsp. Watkins Mexican Blend ⓘ
- 2 Tbsp. wine vinegar ⓘ
- 2 Tbsp. lemon juice
- 1 Tbsp. sugar ⓘ
- 1/2 tsp. Watkins garlic salt ⓘ
- 1/2 tsp. Watkins salsa seasoning blend ⓘ
- 1 c. diced tomato ⓘ
- 1/2 c. diced celery ⓘ
- 1/2 c. sliced green onions ⓘ
- 1 (3 oz.) can diced green chiles ⓘ
- 2 large diced avocados
Instructions
- In a 2-quart saucepan, melt margarine over low heat.
- Increase heat to medium and stir in rice.
- Saute until rice is golden brown.
- Stir in water, chicken soup mix, and Mexican Blend.
- Cook, stirring often, until water is absorbed and rice is tender.
- Drain off any remaining liquid.
- Remove from heat and set aside to cool completely.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you don’t have Watkins chicken soup mix, a homemade chicken broth can work as a substitute. You can also add other vegetables like bell peppers or corn for additional texture and taste. If you prefer a spicier kick, add jalapeños or swap in a spicier salsa seasoning blend.
Serving Suggestions
Serve this Mexi-Veg Rice Salad chilled or at room temperature. It pairs beautifully with Chicken Enchiladas (Easy) for a complete meal. Consider adding a side of tortilla chips and guacamole for crunch, or enjoy it as a light lunch on its own. This dish is also great for potlucks and picnics.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the salad in a microwave-safe dish and heat for 1-2 minutes, stirring halfway through, until warmed through. You can also serve it cold, as the flavors meld beautifully after chilling.
Nutrition & Diet Analysis (per serving)
Each serving of Mexi-Veg Rice Salad contains roughly 683 calories, with 5g protein, 37g carbohydrates, and 56g fat. It is an excellent source of vitamin C (34% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 968mg per serving (42% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, this salad can be made a day in advance. Allow it to cool completely before refrigerating. The flavors improve as they meld, making it a perfect make-ahead dish for gatherings or meal prep.
Is there a vegetarian alternative for the chicken soup mix?
Absolutely! You can use vegetable broth or a vegetarian soup mix to maintain the savory flavor without using chicken products. This keeps the dish vegetarian-friendly while still delicious.
What can I do with leftovers?
Leftover Mexi-Veg Rice Salad can be repurposed into a wrap or served over greens for a fresh salad. You can also mix it with some beans for a heartier meal or enjoy it as a side dish with grilled meats or tacos.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).