Bring the rice, 3-1/2 cups water, and 1/2 teaspoon salt to a boil in a large saucepan. Stir once, cover, and simmer over low heat until the water is absorbed, about 20 minutes. Remove from heat and let stand for 15 minutes. Fluff with a fork and spread on a plate to cool quickly.
Whisk the olive oil, lime juice, cumin, 1-1/2 teaspoons salt, and 1/2 teaspoon pepper in a large bowl. Add the rice, snap peas, mangoes, cilantro, and red onion and toss well. Top with the almonds, if desired.
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