Mexican-inspired spicy rice salad

    I wanted a healthy but tasty lunch, so came up with this Mexican-inspired two-part salad. One part is hot, one part cold, and they come together at lunchtime to make a healthy but incredibly tasty and satisfying meal!


    Midlothian, Scotland, UK
    2 people made this

    Serves: 3 

    • Hot layer
    • 1/2 to 2/3 head broccoli, cut into small florets
    • 1 red pepper, cut into strips
    • olive oil
    • sea salt and freshly ground black pepper to taste
    • 1 corn on the cob
    • 1 (400g) tin kidney or black beans, drained and rinsed
    • 1 packet Uncle Ben's® microwave 'Spicy Mexican' rice
    • Cool layer
    • 1 avocado, chopped
    • 1 romaine or little gem lettuce
    • 2 to 3 tomatoes, chopped
    • 1 handful pistachios
    • 1 handful pumpkin seeds
    • 1/2 ripe mango, chopped
    • 1/4 cucumber, chopped
    • spicy dressing, to taste
    • 1 handful grated cheese, such as mozzarella or mild Cheddar

    Prep:15min  ›  Cook:21min  ›  Ready in:36min 

    1. First we'll prepare the hot layer. Preheat your oven to 190 C / Gas 5 and line a baking tray with aluminium foil.
    2. Put the broccoli and red pepper into a medium bowl. Drizzle with olive oil, add freshly ground black pepper and sea salt to taste, and mix well.
    3. Wash your corn on the cob and remove any silk strands. Dry lightly, then wrap the corn in aluminium foil.
    4. Put the red pepper strips only on one-half of the foil-lined baking tray. Place into the oven with the foil-wrapped corn for 12 minutes, turning the corn and stirring the red pepper strips halfway through.
    5. After 12 minutes, add the broccoli to the tray, spreading out into one layer, and cook for 9 minutes, stirring halfway. If you prefer your veg more well done, cook for an extra 3 to 5 minutes. You can also remove the corn from the foil at the end to get some char on the kernels if you prefer!
    6. Remove all the veg from the oven and allow the red pepper strips and broccoli to cool. After the corn has cooled to touch, use a knife to strip the kernels from the cob. If you prefer, cut the red pepper strips into smaller pieces once cool.
    7. In the same bowl as before (or a slightly larger one), mix the broccoli, corn kernels and red pepper strips. Add the beans, and Uncle Ben's Mexican rice, and mix well. Use your hands to break up the rice so it's evenly mixed!
    8. Divide the 'hot' layer into 3 portions to microwave when you want to eat lunch!
    9. Now we'll make the cool layer. Tear your lettuce into a mixing bowl, and add the tomatoes, cucumber, avocado and mango. Toss in the pumpkin seeds and pistachios.
    10. Drizzle with a very small amount of olive oil, and add salt and pepper to taste. Mix well. Divide the 'cool' layer into three portions to take along with your 'hot' portions!
    11. When ready to eat, heat up your 'hot' layer in the microwave for 3 to 5 minutes (depending on microwave power), mixing halfway. Drizzle with your spicy dressing. Then add a small layer of cheese. Spoon the 'cool' layer on top of this, and dig in!


    Obviously, change up these ingredients however you like! Try different seeds, different sauces, and different beans. For the dressing, try harissa, harissa with dukka, Sriracha or a thick hot sauce if you like it spicy!

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