TEX-MEX BROWN RICE SALAD

Calling all lovers of Texan-Mexican food! After living in Washington DC for 7 months in 2009, I came home packing quite a few more kilos than when I had left, thanks to the famous ‘Tex-Mex’ cuisine that has become increasingly popular in the land of the free. Two and a half years have passed since then and I still crave Chipotle takeaway more often that I’d like to admit. Yesterday afternoon I had a particularly strong desire for this food and decided to make my own, healthier version of tex-mex cuisine. This rice dish is gluten free and sans cheese, which they would shoot you forgetting in the United States. The coriander, tomato, red onion and avocado add beautiful colours to this dish and taste extremely fresh. The red kidney beans are a nice additional to add more protein to this salad. You could also try brown lentils or chickpeas.

INGREDIENTS 

• 1 cup brown rice 
• pinch of smoked paprika
• 2 tablespoons burrito or taco seasoning
• 500g chicken breast, cut into even sized 3-4cm pieces 
• 1 tablespoon rice bran oil
• 1 x 400g tin red kidney beans, rinsed and drained
• 4 medium tomatoes, diced
• 150g cucumber, diced  
• 1 medium sized avocado, roughly chopped 
• a handful of roughly torn fresh coriander 
• 1 lime, cut into wedges 

COOKING 

1. Combine chicken breast, burrito or taco seasoning, smoked paprika and oil in a medium bowl and refrigerate for 10 minutes to marinate. 

2. Meanwhile, heat a medium saucepan, covered, with rice and 2 cups of water over high heat. When water begins to boil reduce to a simmer and leave rice to cook for around 10-12 minutes. When water has completely absorbed remove the rice from the stove. 

3. After the chicken has marinated for 10 minutes heat a medium to large frying pan over medium heat. Add the chicken to the pan, stirring often for 4-5 minutes or until the chicken is lightly golden in colour and no pink flesh remains. Remove from heat and place a cover over the meat so it stays warm. 

3. When rice has cooked, place it on a large plate. Top with chicken, red kidney beans, tomatoes, cucumber and avocado. Add a pinch of sea salt to the chopped avocado if you wish. Top with coriander and lime wedges. 

Serves / 4 
Total Preparation time / 15 minutes 
Total Cooking time / 25 minutes 

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