Mexican Rice Bowl
This vibrant and nutritious Mexican rice bowl is packed with wholesome ingredients. Top with creamy avocado and serve with corn chips, sour cream and lime wedges for a healthy lunch or a light dinner! Recipe supplied by McKenzie’s.
15 minutesPrep Time
25 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings1 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 of sugar
2 avocados, sliced
Corn chips (for serving)
Dairy free sour cream (for serving)
Lime wedges (for serving)
Directions
- 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.
- 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.
- Serve in bowls with sliced avocado, corn chips, dairy free sour cream and lime wedges.