Ingredients
Method
- 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.
- 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.
- Serve in bowls with sliced avocado, corn chips, dairy free sour cream and lime wedges.
Top Tips
- Rice, pea and lentil mix can be refrigerated overnight once cooked, ready to make up into the recipe the next day.
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