2X 250g packs Tilda Pure Basmati steamed riceapproximately 3 cups cooked rice
2½tablespoonsextra virgin olive oil
3garlic clovesminced
1red onionthinly sliced
1jalapenosliced
1corn cobroasted and kernels removed
1cupcooked black beans
1½teaspoonssmoked paprika
2teaspoonsground cumin
1teaspoondried oregano
1limezested
1tablespoonlime juice
1teaspoonsea salt flakes
Freshly ground black pepper
¼cupfresh coriander leaveschopped
avocado slices, lime wedges, pico de gallo, queso dip- to serve
Instructions
Cook Tilda Pure Basmati Rice in the microwave as per the packet instructions. Place cooked rice in a medium bowl and fluff up with a fork.
Heat oil in a large sauté pan (or a large frying pan) on medium. Add garlic, onion and jalapeno. Sauté for a couple of minutes until onion starts to caramelize.
Add the cooked rice, corn, black beans, paprika, cumin, oregano, lime zest and juice, salt and pepper. Mix well. Sauté for a couple of minutes until heated through. Adjust seasoning as required. Add coriander leaves. Mix and remove from heat.
Serve in a large bowl topped with avocado slices and lime wedges. Top with pico de gallo * and queso dip**.
Notes
* Pico de gallo is a tomato based fresh salsa made with chopped tomato, onion, jalapeno, lime, coriander and salt.**A queso dip is a Mexican cheese dip flavoured with chillies and spices.The salad can also be topped with store bought salsa, hot sauce and freshly grated mild cheese if you don’t have the time to make pico de gallo or queso dip.