Poh's rice kitchen

Poh's Mexican Chorizo & Rice Salad

I am using:

Prep time

10min

Cook time

30min

Looking for a new rice salad recipe that is both tasty and healthy? Try out this Mexican chorizo and rice salad dish for a dish that is full of flavour.

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

- Retains the nutritious bran layer from milling - Characteristic nutty flavor and firmer texture - Popular among health-conscious cooks - Versatile for a variety of dishes - Can be used as an alternative in rice meals - Suggested use in summer salads - Naturally gluten-free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 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.

  • 1 cup SunRice Brown Medium Grain Rice

  • 1 tsp Olive Oil

  • 240 g Dried Chorizo (halved lengthways, sliced)

  • 1 Red Capsicum (diced)

  • 400 g Red Kidney Beans (drained and rinsed)

  • 1 Large Ripe Tomato (diced, 1cm)

  • 1 Small Red Onion (peeled diced 5mm)

  • ½ cup Coriander, Including Stalks (roughly chopped)

  • 3½ tbsp Lime or Lemon Juice

  • 3 Tobasco Sauce (shakes)

  • ½ tsp Sugar

  • ½ tsp Ground Black Pepper

  • Salt (to taste)

  • 400 g Corn Kernels (drained)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.

Characteristics

Chewy

Chewy

Nutty

Nutty

Medium

Medium

Photo of Poh's Mexican Chorizo & Rice Salad

Method

  • To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Combine olive oil and chorizo in a frying pan over medium heat and cook until chorizo has golden crispy edges. Set aside to cool.

  • Combine the remaining ingredients in a large mixing bowl except the salt. Add the chorizo and fold gently with a rubber spatula to combine. Season to taste.

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