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 (see related recipe), to serve
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.