Ingredients:

  • 1 cup (185 g) red rice, rinsed
  • 2 cups (480 ml) water
  • 2 cups (300 g) cooked chicken breast, shredded
  • 1 cup (150 g) bell peppers, diced (use a mix of colors)
  • 1 cup (150 g) cherry tomatoes, halved
  • ½ cup (75 g) red onion, diced
  • 1 cup (150 g) cucumber, diced
  • ½ cup (30 g) fresh cilantro, chopped
  • 3 tablespoons (45 ml) olive oil
  • 2 tablespoons (30 ml) lime juice (about 1 lime)
  • 1 teaspoon (5 g) honey
  • 1 teaspoon (5 g) ground cumin
  • Salt and pepper to taste

Instructions:

  1. In a medium saucepan, combine rinsed red rice and water. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes until tender.
  2. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
  3. While the rice is cooking, chop the bell peppers, cherry tomatoes, red onion, and cucumber.
  4. Add cooked chicken and fresh cilantro to a large mixing bowl.
  5. In a small bowl, whisk together olive oil, lime juice, honey, cumin, and season with salt and pepper.
  6. Add cooked red rice to the bowl with the chicken and vegetables.
  7. Pour the dressing over the salad and gently mix until well combined.
  8. Cover and refrigerate the salad for at least 30 minutes before serving to allow flavors to meld.
  9. Toss again before serving, and adjust seasoning if needed.