Mexican Rice Salad

¼ cup diced carrot

1 jicama, peeled and diced

1 (10.5 ounce) can black beans

½ cup lemon juice

1 pinch cayenne pepper, or to taste

1 (3.5 ounce) can sliced jalapeno peppers

¼ cup white vinegar

1 teaspoon sugar

1 teaspoon salt

2 tablespoons olive oil

1 cup white rice

1 ¼ cups chicken broth

1 (2.25 ounce) can sliced black olives

2 green onions, minced

¼ red bell pepper, seeded and diced

¼ green bell pepper, seeded and diced

½ cucumber, seeded and diced

½ bunch chopped fresh parsley

¼ bunch cilantro, chopped

1 teaspoon seasoned salt

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.

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.

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.

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.