Warm Mexican Rice Salad

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Prep time

15min

Cook time

60min

Try out this colourful salad that is full of flavour for a healthy meal idea! This warm Mexican rice salad has tasty vegetables and is low in fat.

SunRice Microwave Black Rice Pouch

SunRice Microwave Black Rice Pouch

* Silky texture and vibrant colour * Nutritious wholegrain * Gluten free * Great source of protein, energy, and fibre * Special heat technology, no added colours, flavours, or preservatives * Suitable for lunch or dinner

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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.

  • 1⅓ cup SunRice Black Rice

  • 1 Corn Cob (silks and husk removed)

  • cup Olive Oil

  • 1 Red Onion (thinly sliced)

  • 2 Chorizo Sausages (sliced on an angle)

  • 1 Red Capsicum (cut into 2cm pieces)

  • 1 Green Capsicum (cut into 2cm pieces)

  • 2 clove Garlic (thinly sliced)

  • ½ cup Coriander Leaves (coarsely chopped)

  • 200 g Mixed Cherry Tomatoes (halved)

  • 4 Lime Wedges (to serve)

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.

Characteristics

Longer Grains

Longer Grains

Nutty

Nutty

Hint of Sweetness

Hint of Sweetness

Photo of Warm Mexican Rice Salad

Method

  • Cook SunRice Black rice following absorption instructions on the packet, remove from the heat. Stand 5 minutes.

  • Meanwhile, cut the corn into 8 pieces. Cook in a large saucepan of boiling salted water for 3 minutes. Drain.

  • Heat oil in a large deep frying pan. Add onion and chorizo, cook, stirring occasionally until golden. Add capsicum, garlic and corn. Cook for 2 minutes or until capsicum softens slightly. Add warm rice and toss to coat. Season with salt and pepper. Remove from heat and stir through coriander and tomatoes. Serve with lime wedges. Serving suggestion: Serve with barbecue fish or chicken.

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