Incorporating more whole grains into your diet is one of the healthiest things you can do. But, that also means eliminated sources of refined carbs, such as white bread or white rice. With the addition of beans, veggies and avocado, this salad is super veggie-powered.
I always like to make a batch of grains, usually 4 cups cooked so I can use them throughout the week. In the case of rice, especially brown rice, you should prepare it by first, rinsing, then adding more water than it normally calls for, a ratio of 6 cups of water to 1 cup of rice. That will negate the possible arsenic that can be in some rices. Yes, unfortunately, some rice has arsenic. Of course, you can make this salad with other grains, quinoa, bulgur, barley, or farro, too.
Try more plant-based side dishes:
- Butternut Squash, Brussels Sprouts, Apple Stuffing
- Roasted Squash Salad with Pomegranate and Pepitas
- Mashed Cauliflower with Gravy
- Sauteed Greens
Here's the latest from Consumer Reports, "the inorganic arsenic content of rice varies greatly depending on the type of rice and where it was grown. White basmati rice from California, India, and Pakistan, and sushi rice from the U.S. on average has half of the inorganic-arsenic amount of most other types of rice." Click here to read the whole article, "How Much Arsenic is in Your Rice."
I'd love to hear your feedback in the comments below for this Mexican Rice Salad recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking