Take a trip out to the wild west with this SouthWestern COWBOY RICE SALAD! Based on the famous Cowboy Caviar, this brown rice salad is filled with bright, zesty flavours, plenty of juicy veggies, nutty brown rice and drizzled with a fabulous SouthWestern lime dressing!
Hands up everyone who over indulged over Easter! Yes, my hand is raised high – no surprises there. ? It wasn’t even so much chocolate as it was everything else. I’m a savoury gal all the way, though my problem is that even if I don’t crave homemade baked goods, if it is within sight / smelling distance, I drift towards it like on autopilot.
Oh, that happens to you too? ? Funny that!
SO! After a long weekend of Easter feasting, I thought it suitable to share something that’s a little cleansing for the soul!
Enter – this COWBOY RICE SALAD.
The words “rice” and “salad” do not come naturally for people of Asian background. Rice is to Asians what bread is to Western countries. Growing up, we rarely had bread. In fact, when I visit relatives in Japan, the only reason they would buy bread is for us, thinking that we’ve been so westernised that we must have our bread fix, that rice is not enough!
For clarity, that’s not true. But I always find it funny that they purchase bread just for us!
So rice as a salad? Hmm. I don’t think that even exists in Japan. And I can’t think of a single rice salad from any Asian country – anyone care to enlighten me???
This is the first rice salad I’ve shared here on RecipeTin Eats. So I wanted to start off with a bang – and this Cowboy Rice Salad is a ripper! It’s a rice salad version of Cowboy Caviar, a Midwestern salsa/salad made famous by my friend Meggan from Culinary Hill ( <— bookmark for all things Midwestern!!). Made with tomatoes, capsicum / bell peppers, red onion, corn, beans and coriander/cilantro, Cowboy Caviar is dressed with a fairly sweet vinaigrette then served as a salad or salsa for scooping up with corn chips.
And you know what? The very first thought that popped into my head when I made it was that it would be purrrrrfect to adapt to a rice salad. And it is!
While the salad ingredients are largely the same – except, of course, the addition of rice (*head smack!*) – I opted for a lime dressing which is a bit lighter and has that citrus zing to it.
And I add a touch of spices to the dressing to really drive home that SouthWestern flavour. And to give myself the best possible Cowgirl experience. ??? Because we can all dream. ?Of living in the wild, wild west? – Nagi xx
PS I like making this with brown rice because I think the slight nutty flavour is fabulous for salads. But this works just as well with white rice.
A Southwestern rice salad filled with bright zesty flavours and tossed with a lime dressing. Made with brown rice for extra flavour, and a hint of spice flavour in the dressing to drive home the SouthWestern flavours! Serves 8 - 10 as a side, 4 - 6 as a main. Recipe video below!
- 1 ½ cups brown rice (Note 1)
- 2 ¾ cups water
- 1/3 cup lime juice, plus more to taste
- ½ cup olive oil
- 1 ½ tbsp honey
- ½ tsp chipotle powder (sub with smoked paprika + cayenne pepper)
- 1/2 tsp cumin powder
- ½ tsp garlic powder (or 1 garlic clove, minced)
- 3/4 tsp salt
- Black Pepper
- 1 red capsicum/bell pepper, diced
- 1 green capsicum/bell pepper, diced
- 1 small red onion, chopped
- 1 x 400g / 14 oz corn kernels, drained
- 1 x 400g / 14 oz black beans, drained and rinsed
- 3 tomatoes, watery seeds removed then diced
- 1 cup coriander/cilantro leaves, roughly chopped (Note 2)
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Place rice and water into a medium saucepan over medium high heat. Place lid on. When water starts simmering, turn down to low and simmer for 15 minutes until water has evaporated and rice is firm / tender cooked. Remove saucepan (lid on) from stove, stand for 10 minutes, fluff with fork. Cool to room temperature (transfer to large bowl and refrigerate to speed up process).
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Place Dressing ingredients in a jar, shake. Taste test, adjust to your taste.
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Place Salad ingredients and rice in a bowl. Drizzle with dressing. Toss, then serve. Fantastic served straight away and even the next day!
1. I like making this with brown rice because I like the slight nutty flavour, I think it adds more interest to the salad. However, it's super terrific made with white rice too. If using white rice (normal, not jasmine/basmati or other fragrant white rice), it's best to use long grain rice. Next best is medium grain. Short grain and sushi rice will be a too sticky for this rice salad, in my opinion.
If using WHITE RICE, use 2 1/4 cups of water for 1 1/2 cups of uncooked white rice. While many BROWN RICE packets say to use 2 cups of water for every 1 cup of rice, I find that it doesn't apply when scaling up. So for me, I use less than double - so for 1 1/2 cups of rice, I use 2 3/4 cups of water instead of 3 cups.
2. Coriander/cilantro is a pretty staple herb for a Southwestern salad! However, if you do not like / have it but are busting to make this salad (I don't blame you), I think the best sub is either 1 1/2 cups of finely sliced shallots / scallions or 3/4 cup finely chopped chives. Different flavour, but still a nice burst of freshness to replace the coriander. Parsley will also be a suitable substitute (3/4 cup chopped) however I don't think it adds flavour as much as the other subs I suggested.
3. Storage: Keeps for 3 days in the fridge.
4. This rice salad is my rice salad version of this famous Cowboy Caviar by Culinary Hill!
WATCH HOW TO MAKE IT
Cowboy Rice Salad recipe video!
LIFE OF DOZER
Look who the Easter Bunny remembered to visit…. Don’t worry! They’re dog friendly Easter eggs, they aren’t made of chocolate!!
So delicious! A hit with all the family and I’ve been known to have this salad for breakfast, lunch and dinner!! I leave out the tomato and also only use 1/4 red onion instead of half.
Hi Nagi – do you think quinoa would be a good substitute for the brown rice?
Love your site, your recipe notes are always fantastic – love it!
Elizabeth
Hi Nagi I tasted this salad today in the staff dining room-we always inspect each other’s lunch boxes-get all the details-dive in for a taste when invited-my friend Gidgee said “this is the cowboy rice salad from recipetin eats the site you get all your recipes” It was divine so fresh and healthy-will definitely make this salad rather than stealing a taste!!!
I love hearing that story Kym!! Thanks for letting me know you enjoyed it! N x
Hi Nagi!
What can I substitute for the oil? Or can I get away with just using less??!😋
Hi Jax! I really feel like oil is necessary in dressings but you can definitely reduce but taste it to see if you think it’s ok 🙂 N x
Hi Nagi, Thanks for the tip on where to get the Chipotle powder – from Harris Farms. I have one close to me, but don’t normally shop there. I’m actually not to sure about using it in case it’s TOO HOT as I don’t like things to be so hot. My hubby likes things HOT – HOT to the extent that I can almost see the smoke coming out of his ears.As he always says – clears the nostrils.
Hi Josephin! Start with just a bit then – then add more to taste! 🙂 PS I love Harris Farms, the Imperfect Picks section is SO GOOD, BARGAINS!
This salad is so fantastic. Took it on a picnic with friends who loved it. So I decided it would be great for a church potluck, no leftovers. Thanks for sharing!
That’s terrific to hear Shannon, thanks for leaving a review! N x
You know what else I think would be fabulous? Substituting Farro for the rice. I’m on a Farro kick 🙂 I can’t wait to try this recipe!
Oooh YES to that! 🙂 N xx
Hi Nagi,
I was interested in the nutrition facts for this recipe? Calories? Love it!
Thsnk you,
LISA
This was really, really good. Although I was expecting to like it (that’s why I made it) it exceeded expectations. I served it with home made pita crisps, and it was a lovely dinner. Makes a ton, so I packed some up and gave it to my daughter and son-in-law. Thanks for a great recipe!
Fantastic! So pleased to hear that Vivian, thank you for letting me know! N xx
Thx so much!
Love the ideas you have. The food is scrumptious!
Thanks John! 🙂
Hi Nagi,
We all loved this one as well.
I served it deconstructed so people could take into account different likes. Everyone liked the dressing, which is something very unusual in our house.
This will be made again.
I am also interested in where to get chipotle seasoning
That’s so fantastic to hear Jenny! Thank you for letting me know you enjoyed it! I find chipotle powder at some fruit & veg stores, at Thomas Dux, Herbies Spices (sold at speciality stores around Syd). But my “go to” is ordering online from this place -> http://www.fireworksfoods.com.au/index.php?option=com_virtuemart&page=shop.product_details&flypage=flypage.tpl&category_id=305&product_id=291&Itemid=53&vmcchk=1&Itemid=53 – N xx
Hi Nagi – I love your recipes! I’ve used chipotle powder and smoked paprika once or twice and haven’t like the smoky flavor. What would be a good substitute for the chipotle powder? Thanks much!
Hi Debbie! Normal paprika + pinch of cayenne would be a great non-smokey alternative! N xx
Thanks so much for getting back to me!!! Debbie
Hello. Where can chipotle powder be purchased?
Thx
Hi John! Where do you live? 🙂
Oh, sorry, we are in southern Sydney, where it is always sunny!! ?
Bah! We’ve had more rain this summer than ever in history! What a shocker of a summer 🙂 Though at least it’s cleared up now!
Ummm, Even if it’s raining a lot, Where do you get your Chipotle powder? ?
Harris Farms, Thomas Dux, Heribies and Firework Foods -> http://www.fireworksfoods.com.au/index.php?option=com_virtuemart&page=shop.product_details&flypage=flypage.tpl&category_id=305&product_id=291&Itemid=53&vmcchk=1&Itemid=53 🙂
Nagi, you did it again! I have never had a rice salad but I am sold on this. What a brilliant idea!
Hahaha I totally understand what you said about homemade baked goods. Simply irresistible!
Pinning this!
I know, right?? What is it with homemade baked goods!!!