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.

https://cooktogether.com/recipe-items/mexican-chorizo-and-rice-salad/

Buckwheat and Artichoke Salad

Servings : 4
Cook Time : 00:15 Min

Chocolate Oat Seed Cookies

Servings : 2
Cook Time : 00:15 Min

Baked Cottage Cheese and Blueberry Cakes

Servings : 2
Cook Time : 00:10 Min

Shiitake Mushrooms with Eggs

Servings : 2
Cook Time : 00:30 Min

Tempeh and Lentil Stew

Servings : 4
Cook Time : 00:35 Min

Chicken and Pea Paprikash

Recent Recipes

Buckwheat and Artichoke Salad

This buckwheat and artichoke salad is a light, fresh dish...

Recipe by Dinna |
Chocolate Oat Seed Cookies

These chocolate oat seed cookies are easy to make. They...

Recipe by Dinna |
Baked Cottage Cheese and Blueberry Cakes

These baked cottage cheese and blueberry cakes are a simple,...

Recipe by Dinna |
Shiitake Mushrooms with Eggs

If you’re after something quick, simple and full of flavour,...

Recipe by Dinna |