Paella Rice Salad

I've been looking for inspiration for work lunches that are quick, easy and clean to eat at my desk.

This is something I have had a couple of times now.

Serves 4

1 cup long grain rice
2 cups water
pinch of turmeric
1/2 teaspoon salt
1 boneless skinless chicken breast, cut in bite-size pieces
56g cooking chorizo, chopped small
a small bunch of coriander, finely chopped
1 small red onion, finely chopped
1 green bell pepper, finely chopped
1 cup cherry tomatoes, sliced lengthwise
2 cloves garlic, chopped fine
the juice of 1 lime
1 tsp cumin
salt and pepper to taste

Method

1. Add rice, water, turmeric and salt to a saucepan. Bring to a boil and reduce to a simmer. Cover with a lid, and let it simmer for 15 minutes on a low heat. Then remove pan from heat, and don’t remove the lid. Let it rest for 15 minutes. Let the rice cool before adding to the salad.
2. In a non stick frying pan coated with Fry Light, brown the chicken and chorizo, cook until cooked through sprinkle with the cumin. Set to one side and cool.
3. In a large bowl, add chopped onions, green peppers, garlic, cilantro, tomatoes and lime juice. Add cooled rice, chicken and chorizo. Toss well and add salt and pepper to taste. Serve at room temperature, or refrigerate until ready to serve.