This Mexican rice salad, using @SunRice Indian grown basmati is so good I’ve made it twice this week! #ad #sponsored #ricesalad Rinse and cook 1 cup SunRice Indian Grown Basmati rice, then spread out on a tray to cool completely. Alternatively, use 3 cups cooked, leftover rice Season 500g peeled, deveined prawns (cut into chunks)OR 500g cubed halloumi for a vegetarian option, with 1 tsp chipotle powder, zest of 1 lime, and salt. Sauté in 1 tbsp oil for 2–3 minutes until just cooked, then set aside to cool. In a large bowl, combine the cooled rice with 1 cup black beans, 1 cup corn, 1 cup halved cherry tomatoes, ¼ cup finely diced red onion, 1 small minced jalapeño (optional), ¼ cup chopped coriander, ½ tsp smoked paprika, and ½ tsp ground cumin. Whisk together the juice of 1.5 limes, 2 tbsp olive oil, 1 tbsp honey (or agave), 1 minced garlic clove, 1 tsp chipotle in adobo (or ½ tsp chipotle powder), salt, and pepper. Toss with the rice salad. Gently fold in 1 diced ripe avocado. Blend ...