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
- 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
- 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.