Mexican Rice Salad

• 1/4 cup diced carrot
• 1 jicama, peeled and diced
• 1 (10.5 ounce) can black beans
• 1/2 cup lemon juice
• 1 pinch cayenne pepper, or to taste
• 1 (3.5 ounce) can sliced jalapeno peppers
• 1/4 cup white vinegar
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 cup white rice
• 1 1/4 cups chicken broth
• 1 (2.25 ounce) can sliced black olives
• 2 green onions, minced
• 1/4 red bell pepper, seeded and diced
• 1/4 green bell pepper, seeded and diced
• 1/2 cucumber, seeded and diced
• 1/2 bunch chopped fresh parsley
• 1/4 bunch cilantro, chopped
• 1 teaspoon seasoned salt

1. 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.
2. 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.
3. 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.
4. 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.

carrot, jicama, black beans, lemon juice, cayenne pepper, jalapeno peppers, white vinegar, sugar, salt, olive oil, white rice, chicken broth, black olives, green onions, red bell pepper, green bell pepper, cucumber, parsley, cilantro, salt

Taken from www.allrecipes.com/recipe/222169/mexican-rice-salad/ (may not work)