Rice Salad Ole'

Cook the rice in chicken broth instead of water. That one move gives this cold salad a savory foundation that plain rice never has. Once cooled, it gets tossed with fresh tomatoes, minced jalapeños, and a simple vinaigrette of red wine vinegar, oil, garlic, and herbs.

Two whole jalapeños bring real heat here. The seeds and membranes are where most of the capsaicin lives, so leave them in for full spice or remove them for a milder kick. The 2 to 3 hour chill time lets the vinaigrette soak into the rice grains and the jalapeño heat permeates everything evenly.

Fresh cilantro ties it all together with that bright, citrusy note that screams Tex-Mex. Use flat-leaf parsley if cilantro is not your thing, though the flavor will be quite different.

Chef Tips

• Cool the rice completely before mixing. Warm rice absorbs the dressing too fast and turns mushy. Spread it on a sheet pan to cool quickly.
• Cooking rice in broth is the secret weapon. It adds a depth of flavor that no amount of seasoning after cooking can match.
• Stir before serving. The dressing settles to the bottom during chilling. A good stir redistributes everything.
• Add the tomatoes last if making ahead. If chilling longer than 3 hours, hold the tomatoes and fold them in just before serving so they stay firm.

Variations

• Black bean rice salad: Fold in ½ cup rinsed canned black beans for protein and a heartier side dish.
• Grilled corn addition: Char 1 ear of corn on the grill, cut off the kernels, and toss them in for smoky sweetness.