Poh's Mexican Chorizo & Rice Salad
Easy
< 30 Minutes
Serves 4
Poh's Mexican Chorizo & Rice Salad
Method
To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Combine olive oil and chorizo in a frying pan over medium heat and cook until chorizo has golden crispy edges. Set aside to cool.
Combine the remaining ingredients in a large mixing bowl except the salt. Add the chorizo and fold gently with a rubber spatula to combine. Season to taste.
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Orange Satay Salmon Rice Bowl
5min
Poh's Mexican Chorizo & Rice Salad
Easy
< 30 Minutes
Serves 4
N/A
Ingredients
Method
To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.
Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!
Combine olive oil and chorizo in a frying pan over medium heat and cook until chorizo has golden crispy edges. Set aside to cool.
Combine the remaining ingredients in a large mixing bowl except the salt. Add the chorizo and fold gently with a rubber spatula to combine. Season to taste.