Chili Rice Salad
Submitted by wildheart
A zesty chili rice salad loaded with kidney beans, green peppers, and onions tossed in a tangy chili-vinegar dressing with a kick of hot sauce. Serve it cold for potlucks, cookouts, or easy meal prep.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis cold rice salad brings the kind of bold, spicy crunch that wakes up any potluck spread or backyard cookout.
Kidney beans and green bell peppers give it substance and snap, while a chili powder and vinegar dressing ties everything together with a smoky, tangy punch.
A splash of hot sauce at the end keeps things lively without overwhelming the rice.
Make it ahead and let it chill in the fridge so all those flavors have time to mingle and get to know each other.
Kitchen Tips
- Let the rice cool to room temperature before mixing in the dressing, otherwise the grains get mushy and lose their texture.
- Start with half the hot sauce and taste before adding more. You can always dial up the heat but you can’t take it back.
- This salad gets better overnight, so it’s a great make-ahead dish for parties or weekly meal prep.
Ingredients
Directions
- Prepare rice according to the instructions on the package, 2. Cool slightly.
- Add beans, green peppers and onions.
- Combine salad oil, vinegar, chili powder, and hot pepper sauce. Stir into the rice mixture.
- Chill well before serving. Measurements and timing are designed only for Uncle Ben’s Fast Cooking Grain and Wild Rice Blend, and CONVERTED Brand Rice
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