Roasted Peppers And Wild Rice recipe

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Roasted Peppers And Wild Rice

1 ¼	cups	wild rice blend
200	g	roasted red capsicum strips; thinly sliced
1	Tbs	vegetable oil
¼	cup	loosely packed fresh coriander leaves
1		quantity Mexican chicken casserole (see recipe), to serve

Roasted Peppers And Wild Rice recipe image

1	Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well and return to the pan.
2	Add the peppers, oil and coriander and stir until well combined. Divide the rice mixture among serving bowls. Top with Mexican chicken casserole and serve immediately.

Servings: 4

Cooking Time: 30 minutes

Recipe Type: More Mexican Recipes, Rice, Side Dish

Tips

Leftovers: Use the wild rice blend as a stuffing for mushrooms, zucchinis or capsicums. Use the peppers in pasta sauces, pizza toppings or fillings for toasted focaccia sandwiches.

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