Warm Mexican rice salad Recipe

Warm Mexican rice salad


  • 75g brown basmati rice
  • 2 garlic cloves, chopped
  • 1 tbsp chipotle paste
  • 400g tin borlotti beans, drained and rinsed
  • 2 tbsp cider vinegar
  • 1 tbsp runny honey
  • 1 small avocado, diced
  • ½ small red onion, sliced
  • 1 tbsp pickled red or green jalapeño pepper from a jar, roughly chopped
  • 1 lime, juiced
  • small handful coriander leaves


  1. Cook the basmati rice until tender, drain and leave in a covered pot to keep warm.
  2. Cook the garlic with the chipotle paste for a couple of minutes in a non-stick pan. Add the borlotti beans, cider vinegar, honey and season. Cook for 5 minutes until the flavours come together.
  3. Mix the avocado, red onion and pickled jalapeños and lime juice together.
  4. Divide the rice between two plates, spoon beans over and top with salsa. Scatter over the coriander before serving.
Prep. Time: 15 minutes
Cook Time: 15 minutes
Serves: 2 people
Difficulty: Easy
Cuisine: Mexican
Main Ing.: Vegetables
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