I whipped up this quick and easy dish in my Makeshift Kitchen the other day - a Mexican Bean and Rice Salad. It's one of those dishes you can make with cupboard ingredients and if you have a rice cooker it's even easier! It was a delicious side dish to serve with roast chicken marinated in Mexican spices ... with a dollop of yogurt on the side to cool down your mouth from the hot chilli and spices!
Mexican Bean and Rice Salad
Ingredients
2 cups white long grain rice
420g can sweet corn kernels, drained
400g can red kidney beans, drained and rinsed
1 long red chilli, finely chopped
Handful of chopped coriander
2 tbs lime juice
Drizzle olive oil
Salt and Pepper
2 tbs Natural yogurt (optional)
Method
Cook rice (in rice cooker if you have one) and lightly fluff with a fork
Stir through corn, beans, chilli and coriander
Stir in lime and olive oil and season well with salt and pepper
Place lid on for a few minutes to allow rice and added ingredients to warm up
Serve with a Mexican main like this marinade roast chicken and a dollop of yogurt on the side
Bon Appetit or as the Mexican's say Provecho!
[Image my own]