Susana Villasuso's Mexican-inspired rice salad with spring vegetables recipe
Chef Susana Villasuso shares her simple and delicious rice salad topped with spring veg that makes a super side for a Mexican-inspired spread. 'A side dish of Mexican rice is rivalled in popularity only by beans', explains Susana. 'If you want to save time you can make this recipe using microwave rice pouches, but I really recommend making your own'.
See method- Serves 4
- Takes 45 mins
- 299 calories / serving
- Dairy-free
- Healthy
Ingredients
- 3 tbsp rapeseed oil
- 2 garlic cloves, finely sliced
- 180g easy cook long-grain rice, washed and drained
- 1 reduced-salt chicken stock cube, made up to 250ml
- 250g tomato passata
- 100g bunch spring onions, finely diced
- 1 red onion, finely sliced
- 1 jalapeño, finely sliced
- 125g pack asparagus tips, each cut into 3
- 3 tbsp orange juice
- 3 tbsp cider vinegar
- 10g fresh coriander, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 1255kJ 299.0kcal
- Fat
- 11g
- Saturates
- 1g
- Salt
- 0.6g
- Sugars
- 7g
of the Reference intake
Carbohydrate 41.8gProtein 6.3gFibre 3.2g
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- Heat 1 tbsp oil in a lidded saucepan over a medium heat. Add the garlic and cook gently for 2-3 mins, stirring, until it browns. Add the rice and cook, stirring constantly, for 3 mins. Add the stock and passata, stir and bring to a boil. Reduce the heat to low, cover and cook for 25-30 mins until the liquid is fully absorbed and the rice is tender.
- Meanwhile, in a separate frying pan, heat 1 tbsp oil over a medium-high heat. Once hot, add the spring onions, red onion and jalapeño. Fry for 3 mins, then add the asparagus. Season to taste and cook for another 2 mins until the asparagus is slightly tender but still crunchy.
- Remove the vegetables from the heat and place in a bowl to cool slightly. Add the orange juice, remaining oil and cider vinegar. Season to taste, then mix everything together. To serve, top the rice with the sautéed vegetables and coriander.
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