Warm Mexican Style Rice Salad with Leftover Turkey
Want something different to do with your turkey leftovers this year? How about making this Mexican Style Rice Salad? This gorgeous warm salad is full of delicious Tex-Mex flavours and is great for using up small amounts of leftover turkey or chicken.
Servings 4 people
Calories 498kcal
Ingredients
- 200 g rice (white, brown or wild)
- 4 spring onions sliced
- 1 red pepper
- 2 cloves garlic
- 1 tablespoon olive oil
- 200 g leftover cooked turkey or chicken roughly chopped or shredded
- 1 teaspoon mild chilli powder
- Salt and pepper to taste
- Juice of 1 lime
- 400 g tin kidney beans drained
- 150 g cherry tomatoes chopped into quarters
- 1 avocado diced
- Sliced fresh red chilli and extra spring onions for garnish (optional)
Instructions
- First, cook your rice according to the packet instructions or your personal preferences.
- While the rice is cooking slice your spring onions, dice your red pepper and finely chop or crush the garlic.
- Drizzle the olive oil into a large frying pan or wok and stir-fry the spring onions, peppers and garlic for about two minutes over a medium heat. Add the turkey pieces and fry for another 3 minutes until the turkey is piping hot all the way through.
- Add the chilli powder, salt and pepper, plus the juice of 1 lime and stir together. Tip in the kidney beans and cook for another 3 minutes until the kidney beans are warmed through. Add in the chopped tomatoes and avocado and mix everything together. Allow the tomatoes and avocados to cook for a further 2 minutes.
- Add the cooked rice, stir everything together and serve scattered with sliced fresh chilli and spring onions, if you want.
Notes
Not suitable for freezing.
Nutrition information is approximate and meant as a guideline only.
Nutrition
Calories: 498kcal | Carbohydrates: 73g | Protein: 25g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 127mg | Potassium: 1030mg | Fiber: 12g | Sugar: 3g | Vitamin A: 1455IU | Vitamin C: 60mg | Calcium: 71mg | Iron: 4.5mg