Mains, Meals, Salads, SidesGeorgia Salamat

Mexican Rice Salad

Mains, Meals, Salads, SidesGeorgia Salamat
Mexican Rice Salad

The Dish

 

Mexican Rice Salad

Best for: Dinner, Lunch

Serves: 4-6

Prep time: 5mins

Cook time: 45 mins

Black rice is not only delicious, looks amazing but also is also super nutritious.

This really is a colourful bowl of pure delight to put down on the table and will be loved by everyone.

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The Recipe

Step 1

Preheat the oven to fan 180 degrees.

Step 2

Start by cooking the rice and sweet potato.

Rinse the rice in a sieve to remove the excess starch. Add to a saucepan with 1.5 times the amount of water, I like to cook my rice in veg stock as I just think it adds that extra flavour, but plain water is totally fine.

Bring the water to the boil, then reduce the heat, place a lid on and leave to simmer for 40mins, until cooked, but still has a bit of a bit to it. Drain any excess water.

Step 3

While the rice is cooking, roast your sweet potato. Peel the potato and cut into bite sized cubes. Drizzle with a little oil, salt, pepper and 1 tsp smoked paprika. Roast for 30-35 mins until tender and starting to turn golden brown.

Step 4

Mix all the ingredients for the dressing together in a bowl and set aside. (NOTE: Test how spicy your chipotle paste is before you add the whole tsp. The level of spice varies from brand to brand.)

Step 5

Once the rice is cooked drain any excess water, and remove sweet potato from the oven when cooked.

Chop the red pepper and avocado into equal, bite sized pieces and roughly chop the coriander.

Slice the onion into fine strips.

Step 6

Simply mix everything together in a large bowl with the dressing, apart from the avocado. This is because you want to mix the salad well to ensure an even coating of the dressing and this may cause the avocado to turn into mush.

Once the salad is mixed well, careful stir through the chopped avocado.

Top with pink pickled onions and extra coriander.

 

INGREDIENTS

  • 350g black rice

  • 1 large sweet potato

  • 100g corn

  • 1 red pepper

  • 1/2 red onion

  • 1 avocado

  • Bunch of fresh coriander

Dressing

  • 2 tbsp olive oil

  • Juice and zest of half an orange

  • Juice and zest of 1 lime

  • 2 tsp honey

  • 1/2 tsp cumin

  • 1 tsp chipotle paste.

  • salt