Name: Mexican Chorizo and rice salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 250g Chorizo Cooking Sausage (can be spicy); 2 cups precooked rice; 1 chilli (optional); 1 small carrot; 1 small red pepper; 1/2 canned black beans; 1 small canned corn; Juice of 1/2 lime; 2 tbsp olive oil; 1 tsp ground cumin; 1 handful of coriander leaves; Salt & pepper

Mexican Chorizo and rice salad

25 Sep 2019

by luv2cook

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

I make this Mexican chorizo and rice salad often when I have leftover rice. I know many people don’t like reusing cooked rice - I’ve never had any problems with it, even if I reheat it. In this recipe there is no need to reheat it, but if you’re worried about it, just make some freshly steamed rice. This dish is best served at room temperature- so it’s ideal for parties, picnics and lunch-boxes, with a little salsa on the side.

Ingredients

250g Chorizo Cooking Sausage (can be spicy)
2 cups precooked rice
1 chilli (optional)
1 small carrot
1 small red pepper
1/2 canned black beans
1 small canned corn
Juice of 1/2 lime
2 tbsp olive oil
1 tsp ground cumin
1 handful of coriander leaves
Salt & pepper

Instructions

Cook the rice according to packet instruction and let it cool. Measure out 2 cups.
Thinly slice the chorizo, fry it until it releases its fat. Add the chorizo to the rice.
Chop the red pepper, chilli (if used) and carrot into small cubes. Drain the canned corn and beans.
Chop the coriander. Add all to the rice.
Mix the lime juice with the oil and ground cumin, then pour it over the rice.
Mix thoroughly, the season to taste. You can add more chilli if you want it taste fiery.
Rest for a couple of hours (if you can) before serving.