Recipe courtesy of Food Network Kitchen
Total:
50 min
Active:
20 min
Yield:
about 4 to 6 side dish serving

Ingredients

Directions

Cook the rice according to package instructions with 2 teaspoons salt. Drain and rinse under cold running water until cold. Transfer to a large bowl.

In a medium bowl, whisk together the remaining 2 teaspoons salt, oil, parsley, lemon juice, and allspice. Stir in the tomatoes and cucumber. Add the oil mixture to the rice and mix until well combined. Season with pepper and hot sauce to taste. Serve immediately or store in the refrigerator for up to 2 days.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Rum Raisin Rice Pudding

Recipe courtesy of Ina Garten

Wild Rice Pilaf

Recipe courtesy of Ina Garten

Arborio Rice Pudding

Recipe courtesy of Gale Gand

Herbed Rice

Recipe courtesy of Trisha Yearwood

Pork Chops and Rice

Recipe courtesy of Trisha Yearwood

Herbed Basmati Rice

Recipe courtesy of Ina Garten

Kale and Quinoa Salad

Recipe courtesy of Valerie Bertinelli

Broccoli Salad

Recipe courtesy of Ree Drummond

Tuna Salad

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          Get Cooking