Left Over Mexican Rice Salad
This is really just a variation on my Mexican Rice recipe but it is a fantastic barbeque salad.
1 tablespoon of extra virgin olive oil 1/2
1/2 to 1 teaspoon of Noccas (Noccas is West African, but it just adds that extra "something") I use it in everything!
1 x chopped chorizo or bacon, or even left over ham. (leave this out for a vegatarian version)
3/4 cup of rice (I use basmati)
2 cloves of crushed garlic
1 1/2 cups of stock (vegetable or chicken)
1/3 cup peas
corn kernels from 2 fresh corn cobs.
any chopped, left over roast vegetables, potatoes, carrots, sweet potato, onion, capsicum, parsnip, mushrooms, etc.
Heat the oil in a heavy based frypan with a lid,
add the Noccas and chorizo or bacon, fry a little
add the chopped vegies and stir through a letting the vegies brown a little. Remove all this from the pan and keep warm.
Add a little more oil to the same pan and add the uncooked rice, stirring until all the rice is covered with oil and with out it browning.
Add the crushed garlic cloves to the hot stock, stir through then pour into the rice mixture in the frypan.
Place the lid on and reduce the heat to low, cook until rice is nearly tender, do not stir .
when the rice is tender add the vegies and 1 teaspoon of butter or substitute.