Recipe courtesy of Food Network Kitchen
Save Recipe Print
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.

Trending Videos 6 Videos

Get the recipe

Grilled Sheet Pan Paella 00:48

A grill and a sheet pan are all you need to whip up paella for a crowd.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken and Rice Casserole

Recipe courtesy of Food Network Kitchen

Greek Salad

Recipe courtesy of Ina Garten

Lebanese Lentils, Rice and Caramelized Onions (Mujadara)

Recipe courtesy of Aarti Sequeira

Shrimp Fried Rice

Recipe courtesy of Food Network Kitchen

Red Beans and Rice

Recipe courtesy of Robert Irvine

Fresh Corn Tomato Salad

Recipe courtesy of Food Network Kitchen

Lentil Quinoa Salad

Recipe courtesy of Melissa d'Arabian

Kale and Apple Salad

Recipe courtesy of Food Network Kitchen

Chicken Salad

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.