Warm Mexican Black Rice Salad
1 1/4 cups Natural Life Black Jasmine Rice, Rinsed*
1 Corn cob, silks, and husk removed
1/4 cup Sunflower oil
1 Red onion thinly sliced
2 Chorizo sausages, sliced on an angle
1 Red capsicum, cut into 2cm pieces
1 Green capsicum, cut into 2cm pieces
2 Garlic cloves, thinly sliced
1/2 cup Coriander leaves, coarsely chopped
200g Mixed cherry tomatoes halved
Salt and pepper to taste
1\2 tsp Natural Life Red Chili Pepper Powder
4 Lemon wedges, to serve
a) Cook Natural Life Black Jasmine Rice* :
2 2/3 cup water
1 1/4 cup of Natural Life Black Jasmine Rice, rinsed
1/8 tsp of salt (or to taste)
Add water and rinsed Natural Life Βlack Rice to a saucepan. Over medium-high heat, bring the water to a boil. Add the salt, reduce heat, cover and cook for about 30-35 minutes. Resist the urge to constantly open the lid to check the rice because this will let a lot of steam out. Continue cooking until the rice is tender and chewy and all water is absorbed.
Tip: If all the water has evaporated but the rice is not cooked yet, add 2 to 3 tablespoons of water and cook for 5 more minutes.
b) Cook Natural Life Black rice as above and remove from the heat. Let it stand covered for 5 minutes.
Meanwhile, cut the corn into 8 pieces. Cook in a large saucepan of boiling salted water for 3 minutes. Drain.
Heat oil in a large deep frying pan. Add onion and chorizo, cook, stirring occasionally until golden. Add capsicum, garlic, Natural Life Red Chili Pepper Powder and corn. Cook for 2 minutes or until capsicum softens slightly. Add warm rice and toss to coat. Season with salt and pepper. Remove from heat and stir through coriander and tomatoes. Serve with lemon wedges.