Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
50 min
Prep:
20 min
Cook:
30 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

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Chicken Poppy Seed Salad Sandwiches

Recipe courtesy of Trisha Yearwood

Easy Rice Bake Casserole

Recipe courtesy of The Neelys

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Chickpea Feta Salad over Greens

Recipe courtesy of Trisha Yearwood

Potato Salad

Recipe courtesy of Eric Warren

Fall Salad

Recipe courtesy of Tyler Florence

Mexican Macaroni Salad

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          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.