Name: Mexican Rice Bowl
Prep time: 15 min
Cook time: 25 min
Yield: Serves 4
Ingredients: 1 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 sugar; 2 avocados, sliced; Corn chips; Dairy free sour cream; Lime wedges

1 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 sugar 2 avocados, sliced

Serving

Corn chips Dairy free sour cream Lime wedges

Step 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.

Step 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.

Step 3

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

Rice, pea and lentil mix can be refrigerated overnight once cooked, ready to make up into the recipe the next day.

Mexican Rice Bowl