Make this veg-packed burrito rice salad for a quick midweek dinner, simple lunch or veg filled lunchbox. An easy way to love your veg!
Method:
If using rice: Add 1 mug rice and 2 mugs water to a pan and bring to the boil, then simmer over low heat until the water is absorbed (about 10-12 mins). Check the rice is cooked – you may need to add a little more water and simmer an extra minute or two. When it’s ready, pour into a sieve and rinse under cold water until cold. Keep in a bowl in the fridge while you prep the other ingredients.
Mix the remaining ingredients in a large bowl and stir through the cooked cooled rice. Serve cold.
Claire Wright
Communications Manager: After leaving Exeter University with a degree in English Literature, Claire worked in various fields ranging from youth work and charities to publishing, before starting up a food-focused website when her first child was born. After being asked to project manage the publication of Veg Power's Crowdfunder book, Claire came on board as a fully-fledged team member in 2018 to take on the role of Communications Manager, looking after Veg Power's website and social media platforms.
