Warm Mexican Rice Salad
Easy
< 1 Hour
Serves 4
Vegetarian
Warm Mexican Rice Salad
Ingredients
Method
Nutritional Information
Ingredients
Nutritional Information
| Average Qty / 100g | |
Method
- Cook the 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.
Nutritional Information
| Average Qty / 100g | |
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Warm Mexican Rice Salad
Easy
< 1 Hour
Serves 4
Vegetarian
Ingredients
Method
- Cook the 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.