Mexican Black Rice Salad

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A colourful Mexican inspired salad perfect for summer. Enjoy this tasty and nutritious meal.

Black Rice Microwave Pouch – 250g

Black Rice Microwave Pouch – 250g

SunRice Black Rice is beautifully silky in texture and has a lovely vibrant colour. This rice is a nutritious and delicious wholegrain rice which is gluten free as well as a source of protein, energy and fibre. Ready in only 90 seconds, this rice type is a great as a base for a quick and easy meal base, it is perfect for using in rice salads. The SunRice microwave range delivers tasty whole grains cooked to perfection. The SunRice microwave range uses special heat technology and has no added colours, flavours or preservatives. SunRice, proudly Australian owned since 1950. Perfect for lunch or dinner. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 2 people. Amended serving sizes for 1, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • 1250 g SunRice Microwave Black Rice (pouch)

  • ⅓ cup Extra Virgin Olive Oil

  • 1 tbsp Chipotle In Adobe Sauce

  • 350 g Butternut Pumpkin (peeled, cut into 3cm pieces)

  • 1 Corn Cob (peeled)

  • 1 Small Red Capsicum (cut into 2cm pieces)

  • 1 Small Red Onion (cut into thin wedges)

  • 125 g Cherry Tomatoes (halved)

  • 1 Lime (juiced)

  • ½ tsp Caster Sugar

  • ½ cup Coriander Sprigs

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.


Longer Grains

Longer Grains



Hint of Sweetness

Hint of Sweetness

Photo of Mexican Black Rice Salad


  • Preheat the oven to 220°C fan forced. Combine the oil and chipotle in a jug. Place the pumpkin in a lightly greased roasting pan. Season. Spoon over 1 tablespoon of the chipotle oil, turn to coat the pumpkin. Roast for 15 minutes.

  • Cut the kernels from the corn. Add the corn kernels, capsicum and onion to the pumpkin. Spoon over 1 tablespoon of the remaining chipotle oil and stir to coat all the vegetables. Return to the oven and roast 15 minutes. Remove from the oven.

  • Warm the SunRice Microwave Black Rice pouch for 90 seconds in the microwave. Add to the roast vegetables with the tomatoes. Stir gently to combine. Stand 15 minutes to cool.

  • Add the lime juice and sugar to the remaining chipotle oil, whisk to combine. Pour over the rice salad, add the coriander, stir gently to combine. Serve.

    Tip. For a non-vegetarian meal, add shredded cooked chicken or can tuna to the salad in step 4.

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