Brown Rice Salad with Jalapenos, Tomatoes & Avocado

Brown Rice for Salad
We like the flavor of brown basmati rice, but any long-grain brown rice is acceptable.

1 1/2 cups long-grain brown rice
2 teaspoons salt
2 teaspoons lime juice

Bring 3 quarts water to boil in large pot. Add rice and salt; cook, stirring occasionally, until rice is tender, 22 to 25 minutes. Drain rice, transfer to parchment paper-lined rimmed baking sheet, and spread into even layer. Drizzle rice with lime juice and let cool completely, about 15 minutes.

For the Salad
To make this salad spicier, add the reserved chili seeds.

2 1/2 tablespoons extra-virgin olive oil
2 teaspoons honey
2 garlic cloves, minced
1 teaspoon grated lime zest
2 tablespoons lime juice
1/2 teaspoon ground cumin
10 ounces cherry tomatoes, halved
1 avocado, halved, pitted and cut into 1/2" pieces
1 jalapeno, stemmed, seeds reserved, and minced
5 scallions, sliced thin
1/4 cup minced fresh cilantro

Whisk olive oil, honey, garlic, lime zest, lime juice, cumin, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add tomatoes, avocado, jalapeno, and dressing; toss to combine. Let stand for 10 minutes.

Add 1/4 cup scallions and cilantro; toss to combine. Season with salt and pepper to taste. Sprinkle with remaining scallions and serve.