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Mexican Rice Bowl

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.

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15 minutesPrep Time
25 minutesCooking Time
4Servings
Shop Ingredients
Makes 4 servings
1 cup brown rice
SunRice Medium Grain Brown Rice
SunRice Medium Grain Brown Rice5kg
Half Price
$9.50
was $19.00
1/2 cup McKenzie's Green Split Peas
1/2 cup McKenzie's Australian Red Split Lentils
McKenzie's Lentils Red
1 red onion, finely diced
Red Onion
Red Onion200g
$1.18
avg
ea
1 Lebanese cucumber, diced
Lebanese Cucumbers
1/2 cup corn kernels
McCain Corn Kernels
1/2 red capsicum, diced
Red Capsicum
1/2 punnet cherry tomatoes, chopped
Cherry Tomato Punnet
1/2 cup coriander leaves, chopped
Coriander Bunch
2 tbs olive oil
Moro Olive Oil
1 tbs red wine vinegar
1/2 tsp cumin
G-FRESH Cumin Ground
Pinch of sugar
Black & Gold White Sugar
2 avocados, sliced
Hass Avocado
Corn chips (for serving)
Doritos Original Salted Corn Chips Party Pack
Doritos Original Salted Corn Chips Party Pack380g
Better than 1/2 Price
$4.45
was $9.00
Dairy free sour cream (for serving)
Lime wedges (for serving)
Limes
Limes90g
$0.80
avg
ea

Directions

  1. 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.
  2. 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.
  3. Serve in bowls with sliced avocado, corn chips, dairy free sour cream and lime wedges.