Serves
4
Prep
15
mins
Cooking
25
mins
Mexican Rice Bowl
Directions
Step 1
Rinse the rice, peas and lentils. Add to a saucepan with 4 cups of water. Bring to the boil, reduce heat and gently simmer for 20-25 minutes until just tender. Drain and rinse well under cold water. Spread out on a tray and refrigerate until required.
Step 2
Combine cooked rice mix, onion, cucumber, corn, capsicum, tomatoes and coriander in a large mixing bowl. Toss well. Mix in the combined oil, vinegar, cumin and sugar. Season well and toss to coat.
Step 3
Serve in bowls with sliced avocado, corn chips, dairy free sour cream and lime wedges.
Tips
- Rice, pea and lentil mix can be refrigerated overnight once cooked, ready to make up into the recipe the next day.
Ingredients
- 1 cup brown rice
- 1/2 cup McKenzie's Green Split Peas
- 1/2 cup McKenzie's Australian Red Split Lentils
- 1 red onion, finely diced
- 1 Lebanese cucumber, diced
- 1/2 cup corn kernels
- 1/2 red capsicum, diced
- 1/2 punnet cherry tomatoes, chopped
- 1/2 cup coriander leaves, chopped
- 2 tbs olive oil
- 1 tbs red wine vinegar
- 1/2 tsp cumin
- Pinch sugar
- 2 avocados, sliced
- Corn chips, dairy free sour cream and lime wedges, for serving
