Mexican Rice Salad

Name: Mexican Rice Salad
Cuisine: Latin American, American
Ingredients: 110g uncooked rice; 200g chicken breast cubes raw or 150g cooked chicken; 70g red kidney beans; 80g red bell peppers; 60g tomatoes; 60g spring onion; 50g avocado; Lime or lemon; Fresh parsley or coriander; 2 tsp. Fajita or Tex-Mex seasoning; Pinch of salt & pepper

3 steps

Updated at: Mon, 29 Jul 2024 14:59:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories499 kcal (25%)

Total Fat6.4 g (9%)

Carbs73.9 g (28%)

Sugars3.8 g (4%)

Protein35.9 g (72%)

Sodium325.8 mg (16%)

Fiber9.2 g (33%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

110grice

uncooked

200gchicken breast cubes

raw

70gred kidney beans

80gred bell peppers

60gtomatoes

60gspring onion

50gavocado

2 tspFajita seasoning

or Tex-Mex

salt

pepper

Instructions

Step 1

Start by cooking the rice according to package instructions.

Pot

rice110g

Step 2

Then marinate the chicken with the Mexican spices, some lime juice, and some salt and pepper. You can marinate the chicken the previous day and leave overnight in the refrigerator.

chicken breast cubes200g

lime

Fajita seasoning2 tsp

salt

pepper

Step 3

Combine all the ingredients together starting with the rice, vegetables and kidney beans. Season with the parsley, some lime juice, and salt and pepper. Finally add the chicken and avocado, and decorate with a piece of lime.

rice110g

chicken breast cubes200g