Chorizo is a great ingredient that I never really started using until I came to Australia. For some reason I seem to encounter it a lot more here than I ever did in the States. When you get it from the supermarket it’s usually pretty inexpensive if you don’t use too much. I’d have to say my favourite chorizo recipe is creamy pesto pasta with sliced chorizo and roasted cherry tomatoes (a simple but delicious recipe my boyfriend and I came up with). But this easy salad is a close second and it keeps really well for work-day lunches.
Mexican Style Rice Salad
Prep time: 10 minutes
Cooking time: 20 minutes
Recipe from Coles
2 cups Long Grain rice, boiled until tender, rinsed and cooled
2 chorizo sausages, sliced into half circles
250g punnet grape tomatoes, halved
310g can corn kernels, drained
1 large ripe avocado, peeled, chopped
1/4 cup coriander, chopped
2 tablespoons chopped chives
2 cloves garlic, crushed
1 teaspoon paprika
1 1/2 teaspoons cumin
1/4 cup extra virgin olive oil
Juice 1 lime
1. Cook chorizo in a frying pan for 3-4 minutes until slightly browned. Add tomatoes, cook 2 minutes to warm through.
2. Combine rice, chorizo and tomato, corn, avocado, coriander and chives together in a large bowl.
3. Combine dressing ingredients and toss through salad. Season well with salt and pepper to taste.