Name: Mexican rice salad with corn chip chippers recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Cuisine: mexican
Ingredients: 200.00 gm brown basmati rice; 400g can kidney beans, drained, rinsed; 1 yellow capsicum, chopped; 2 roma tomatoes, chopped; 1 avocado, chopped; 1 green onion, sliced; 65.63 gm lime juice, plus wedges, to serve; 36.40 gm extra virgin olive oil; 80g corn chips

Mexican rice salad with corn chip chippers recipe

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

Kid-approved Mexican rice salad with chips, ideal for school lunches.

Instructions:

Prepare the rice according to the package instructions. Once cooked, transfer the rice to a spacious bowl and allow it to cool completely.
Combine the beans, capsicum, tomato, avocado, onion, lime juice, and olive oil with the rice. Season well and mix everything together. Garnish with chips and lime wedges before serving.

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