15 minute Mexican rice
What comes to mind when you hear avocado, grilled corn, coriander, chilli and lime? The bold, vibrant flavours of Mexico! Mexican food has been having a big moment for years now – and it’s easy to see why. It’s colourful, full of confidence and packed with taste.
Here in the UK, tacos and burritos have gone from occasional treats to everyday favourites. Taco Tuesdays, tequila bars and authentic eateries are everywhere – and the trend has made its way into our kitchens too. Supermarket shelves are stacked with taco kits, and nachos have become a party staple.
But here’s something different: have you ever tried a Mexican rice salad? It’s quick, fresh and full of flavour – perfect for a speedy dinner or a vibrant lunch. Start with a base of rice, quinoa and black beans, then throw in your favourite veg, herbs and spices. Before you know it, you’ve got a colourful, energising dish that’s as good for sharing as it is for leftovers.
Pair it with a refreshing drink – maybe a spicy tomato mocktail – and you’ve got a meal that celebrates life’s simple pleasures without breaking a sweat.
lets get
cooking
- 1 1/2 cup basmati rice
- 1/2 cup quinoa
- 1 can black beans
- 1 sweet corn, grilled
- 1 Cos lettuce, shredded
- 1 punnet cocktail tomatoes, quartered
- 1 avocado, diced
- 1 red onion, finely diced
- Small bunch coriander
- 1 red chilli (optional)
- Salt and pepper
- 80ml extra virgin olive oil
- 2 limes, juiced
- Tabasco sauce, to taste
- 1/2 tsp sea salt
- Freshly ground black pepper
- Cook the grains:
Cook the rice and quinoa according to the packet instructions. Drain and allow to cool. - Mix the salad:
In a large bowl, combine the rice, quinoa, beans and your chosen salad ingredients. Season with salt and pepper. - Add the dressing:
Whisk the dressing ingredients together and drizzle over the salad. Toss well and serve.
