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Warm Mexican Rice Salad

Easy

< 1 Hour

Serves 4

Vegetarian

Warm Mexican Rice Salad

Ingredients Method

Ingredients

Nutritional Information
Average Qty / 100g

Method

  1. Cook the rice following absorption instructions on the packet, remove from the heat. Stand 5 minutes.
  2. Meanwhile, cut the corn into 8 pieces. Cook in a large saucepan of boiling salted water for 3 minutes. Drain.
  3. 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

  1. Cook the rice following absorption instructions on the packet, remove from the heat. Stand 5 minutes.
  2. Meanwhile, cut the corn into 8 pieces. Cook in a large saucepan of boiling salted water for 3 minutes. Drain.
  3. 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.