This delicious salad is a wonderful side dish for any Mexican inspired meal, or a fun main course for Meatless Mondays!
Combine the dry rice and vegetable broth in a large pot and bring to a boil. Reduce to a simmer and cook for about 1 hour.
Allow to cool for about 1 hour, stirring occasionally to release the heat.
Stir in all other ingredients and serve.
Please note that the nutrition data below is a ballpark figure. Exact data is not possible. The sodium content can be reduced by using homemade vegetable broth or purchasing low sodium broth.