SunRice

Warm Mexican Rice Salad

I am using:

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.

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 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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