Project Description

Basmati for all types of recipes

This Mexican-Inspired Rice Salad Recipe proves that basmati rice goes well in all International cuisines.

We have used pre-mixed salad here and if you wanted to you could even use canned Mexican-style tuna and beans or left over meat and/or veggies for a quicker mid-week meal.

This super convenient and delicious recipe shines with our Katoomba Foods Premium Basmati Rice which is available from Woolworths and local grocery stores Australia wide.

Mexican-Inspired Rice Salad Recipe

Makes 6


  • 1 cup cooked Katoomba Basmati Rice
  • 2 tbsp olive oil
  • 1 small brown onion, peeled and diced finely
  • 3 chicken thighs, cubed
  • 1 packet taco spice mix
  • 1 (400g) can diced tomatoes
  • 1 (420g) can 3 bean mix
  • 2 (125g) cans corn kernels
  • ½ packet Burger or Mexican Salad mix
  • 1 large avocado, peeled and mashed
  • 2 limes, quartered
  • Salt
  • Pepper
  • Fresh coriander
  • Corn chips, optional


Cook rice according to packet instructions. Strain and set aside.

Meanwhile, heat oil in a large pan set over medium heat. Add onion and cook, stirring for 2 minutes. Add chicken and cook for 5 minutes, stirring, to brown. Sprinkle in the taco spice mix, stir in canned tomatoes, bean mix and corn. Bring to a simmer and cook for a further 8 minutes for the chicken to cook through.

To serve, mix cooled rice with the salad mix and arrange on a big platter. Top with the cooked chicken mix. Mix mashed avocado with juice from half a lime, season with a pinch of salt and pepper. Dollop the avocado mixture on top and top with coriander leaves. Serve with corn chips, if you prefer.

See our Sweet and Sour Pork Meatballs recipe here

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This amazing recipe was created by Wholesome Cook.