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"Mexican Style" Rice Salad




Source of Recipe


rice packet






Recipe Introduction


Not being a fan of chorizo I might use chicken breast tossed in taco seasoning and pan fried. But I thought I better put the proper recipe anyway. Serves 6





List of Ingredients



• 2 cups long grain rice, cooked until tender, drained and rinsed. (then cooled)
  
• 2 chorizo sausages sliced into half circles
  
• 250g punnet grape tomatoes, halved
  
• 310g can corn kernels, drained
  
• 1 large ripe avocado, peeled and chopped
  
• 1/4 cup coriander (cilantro) chopped
  
• 2 tbs chopped chives
  
• 2 cloves garlic, crushed
  
• 1 tsp paprika
  
• 1 1/2 tsp cumin
  
• 1/4 cup extra virgin olive oil
  
• juice 1 lime
  






Instructions



1. Cook chorizo in frying pan 3-4 minutes until slightly browned. Add tomatoes, cook 2 minutes to warm through.
   
2. Combine rice, chorizo, tomato, corn, avocado, coriander and chives in a salad bowl
   
3. Combine dressing ingredients and toss through salad. Season to taste