A fantastic recipe for chilly nights. After the holiday carols, a merry beverage. For a cheerful Christmas holiday, use flavors like peppermint extract and candy canes as a garnish. With Baileys® Irish cream and mint, it’s also quite tasty. Add some mint leaves as a garnish to the whipped cream. can also be cooked in a slow cooker. Whipped cream, caramel, and chocolate chips go on top.
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 8 |
| Yield: | 4 cups |
Ingredients
- ¼ cup diced carrot
- 1 jicama, peeled and diced
- 1 (10.5 ounce) can black beans
- ½ cup lemon juice
- 1 pinch cayenne pepper, or to taste
- 1 (3.5 ounce) can sliced jalapeno peppers
- ¼ cup white vinegar
- 1 teaspoon sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 cup white rice
- 1 ¼ cups chicken broth
- 1 (2.25 ounce) can sliced black olives
- 2 green onions, minced
- ¼ red bell pepper, seeded and diced
- ¼ green bell pepper, seeded and diced
- ½ cucumber, seeded and diced
- ½ bunch chopped fresh parsley
- ¼ bunch cilantro, chopped
- 1 teaspoon seasoned salt
Instructions
- Bring a small saucepan of water to a boil; cook diced carrot in boiling water briefly, about 2 minutes. Drain immediately and plunge into a bowl of ice-cold water; drain.
- Mix jicama, black beans, lemon juice, and cayenne pepper in a bowl; toss to coat. Cover bowl with plastic wrap. Stir blanched carrots, jalapeno peppers, vinegar, sugar, and salt together in a bowl; cover bowl with plastic wrap. Store both bowls in refrigerator 8 hours to overnight.
- Heat olive oil in a saucepan over medium heat; cook and stir rice in hot oil until opaque, 5 to 7 minutes. Pour chicken broth over rice; bring to a boil, cover the saucepan, reduce heat to medium-low, and cook until the liquid is absorbed completely, 20 to 25 minutes. Spread cooked rice onto a large platter and cool completely in refrigerator.
- Stir chilled rice with jicama mixture and carrot mixture in a bowl; add black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, and seasoned salt to the rice mixture and toss to combine.
Nutrition Facts
| Calories | 216 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 8 g |
| Protein | 6 g |
| Saturated Fat | 1 g |
| Sodium | 986 mg |
| Sugars | 4 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Used apples with the Jicama
Excellent! This is a bit time consuming and a little pricey but well worth it. The only change I made was in the olives and that was an accident. I grabbed a can of chopped instead of sliced. Same flavor just not as appealing to the eyes. Don’t skip the jimaca… it is a real treat in this. I also think all cilantro instead of part parsley would be better. Whichever way you choose, this is excellent!