Tropical Rice Salad
Brighten up your table with this vibrant and refreshing Tropical Rice Salad, a perfect blend of sweet and savory flavors inspired by sunny island vibes. This recipe features fluffy jasmine rice as the base, tossed with juicy bites of fresh pineapple and mango, crisp red bell peppers, zesty lime juice, and a touch of honey for natural sweetness. A sprinkle of cilantro and optional toasted coconut flakes or almonds adds a burst of flavor and crunch to every bite. Quick and easy to prepare, this tropical salad is ideal as a light main course or a colorful side dish to complement your favorite summer meals. Serve it chilled or at room temperature for a healthy, gluten-free dish that’s guaranteed to impress at picnics, potlucks, or weeknight dinners. Your taste buds will be transported to paradise!
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Recipe Information
Ingredients
- 1.5 cups jasmine rice (uncooked)
- 3 cups water
- 1 cup pineapple (fresh, diced)
- 1 cup mango (ripe, diced)
- 1 red bell pepper (diced)
- 0.5 red onion (finely chopped)
- 0.25 cup cilantro (fresh, chopped)
- 1 lime (juice and zest)
- 3 tablespoons olive oil
- 1 tablespoon honey
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (freshly ground)
- 0.25 cup toasted coconut flakes (optional)
- 0.25 cup sliced almonds (optional, toasted)
Instructions
Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and prevents clumping.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-18 minutes or until the water is fully absorbed and the rice is tender.
Remove the rice from the heat and let it sit, covered, for 5 minutes. Then fluff it with a fork and transfer it to a large bowl to cool completely to room temperature.
While the rice is cooling, prepare the dressing in a small bowl by whisking together the lime juice, lime zest, olive oil, honey, salt, and black pepper. Set the dressing aside.
Once the rice has cooled, add the diced pineapple, diced mango, red bell pepper, chopped red onion, and chopped cilantro to the bowl with the rice.
Pour the dressing over the rice mixture and gently toss everything together until well combined.
Taste and adjust seasoning if needed. For an extra crunch, sprinkle toasted coconut flakes or sliced almonds on top, if using.
Chill the salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.
Serve the Tropical Rice Salad cold or at room temperature as a side dish or light main course. Enjoy!
Nutrition Facts
Calories |
2145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.3 g | 100% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1230 mg | 53% | |
| Total Carbohydrate | 333.8 g | 121% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 66.8 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 230 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1211 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
