Uncle Ben'sBen's Beginners


Mexican Salad with Mexican Style Brown Rice

Top this recipe using Mexican Style Brown Rice with a scattering of crispy tortillas!

  • 4
  • Serving

  • 10M
  • Prep

  • 10M
  • Cook

  • 20M
  • Total


  • 1 jar Chunky Tomato Salsa
  • 1 can Pinto Beans
  • 1 Green Capsicum
  • 1 Red Capsicum
  • 1 can Sweetcorn
  • ½  of a Red Onion, finely chopped
  • 1 handful Coriander Leaves
  • 2 Tortillas
  • 1 Red Chilli, very finely sliced
  • 1 Lime, juice & zest
  • 3 tsp Olive Oil
  • 1 pouch UNCLE BEN'S® Mexican Style Brown Rice 250 g


  1. Pre-heat the over to 180°C. Then, cut the tortillas into thin strips, lightly oil them and place onto a baking tray. Bake in oven for 5-6 minutes or until crispy.
  2. Cook the pinto beans as per instructions on the can. Prepare the UNCLE BEN'S® Mexican Style Brown Rice according to package instructions.
  3. Drain the can of sweetcorn and put a frying pan onto a high heat. Roast the corn in a hot frying pan for 3-5 minutes shaking the pan every couple of minutes.
  4. Finely slice the red and green capsicums and set aside. In a small bowl add the finely sliced red chilli, juice and zest from the lime, then mix together with the olive oil.
  5. In a large bowl add 3 tbsp of salsa, pinto beans, red and green capsicums, sweetcorn, finely chopped red onions, UNCLE BEN'S® Mexican Style Brown Rice and combine all together.
  6. Dress the salad with the chilli and lime dressing. Put two large handfuls of the salad into a bowl and finish with a scattering of coriander leaves and crispy tortillas.
  7. Enjoy!


Energy (kJ) 3365.29
Protein (g) 24.43
Total Fat (g) 19.84
Saturated Fat (g) 4.98
Carbohydrates (g) 122.31
Total Sugars (g) 17.03
Sodium (mg) 410.11

Where to buy?

UNCLE BEN'S® Mexican Style Brown Rice 250 g

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