Chimichurri Rice Mix (Print Version)

# Ingredients:

→ Rice Base

01 - 7 oz pack of Tony Chachere's Creole Roasted Chicken Dinner Mix (or swap for rice cooked in chicken broth)
02 - 2 and 1/2 cups of water
03 - 2 tbsp of butter

→ Main Salad Components

04 - 15 oz can of black beans, rinsed and drained
05 - Kernels from 2 cooked corn cobs
06 - 1 green bell pepper, diced
07 - A cup and a half of cherry or grape tomatoes, cut into quarters
08 - 3 green onion tops, sliced
09 - 1/4 cup finely minced red onion
10 - 1 cubed avocado (add shortly before serving)

→ Chimichurri Dressing

11 - 1/2 cup of olive oil
12 - 1/2 cup squeezed fresh lime juice
13 - 1 packed cup parsley
14 - 1 packed cup cilantro
15 - 4 garlic cloves, chopped up
16 - 2 tsp Tony Chachere's Creole spice mix
17 - 1 tsp lemon zest
18 - 1/2 tsp dried oregano

# Instructions:

01 - Prepare Tony Chachere's Creole Roasted Chicken Mix as per its instructions, using 2 and 1/2 cups water and 2 tbsp butter. Let it cool down once done.
02 - Bring water to a boil in a pan (don’t salt it). Add corn cobs and boil them for 2 minutes while covered. Turn off heat, drain the water, and cool. Once cool, cut off the kernels carefully.
03 - Throw olive oil, lime juice, parsley, cilantro, garlic, Creole spices, lemon zest, and oregano into your blender or processor. Blend till it’s textured or keep it going for a smoother sauce.
04 - Mix beans, corn, red onion, green onion tops, diced green pepper, and tomato chunks in a midsize mixing bowl.
05 - Once the rice is cool, stir it into the salad mix. Pour chimichurri sauce over and mix gently so everything gets coated.
06 - Refrigerate for 20 minutes minimum, or up to a full day (hold off on the avocado till just before serving). Add in avocado chunks at the end and gently fold them in.

# Notes:

01 - Save some of the salad topping ingredients for garnishing later for a pretty touch.
02 - Lay it out on a serving platter in separate sections and drizzle the chimichurri over for a unique presentation.
03 - Avocado shouldn’t go in until serving time. The rest can be kept in the fridge for a day or two.

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