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Cooking Time 30 minutes
Ingredients (serves 4)
255g (1 1/4 cups) wild rice blend
200g fire-roasted marinated red pepper strips, thinly sliced
1 tbs vegetable oil
1/4 cup loosely packed fresh coriander leaves
Mexican chicken casserole
Method
Cook the rice in a large saucepan of salted boiling water following packet directions or until tender. Drain well and return to the pan.
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.
Notes
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.
Source
Good Taste - July 2005, Page 56
Recipe by Jane Charlton
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