Pineapple, cucumber & chorizo brown rice salad

Prep 20 mins | Cook 5 mins | Serves 4

450g pkt quick cook (microwavable) brown rice
2 tsp olive oil
2 chorizo sausages, diced into small cubes
2 Lebanese cucumbers, diced
200g mini roma tomatoes, halved
½ yellow or red capsicum, finely diced
2 green onions (shallots), trimmed and thinly sliced
½ small Bethonga Gold pineapple, peeled and diced

Step 1: Cook rice in the microwave following packet directions. Transfer
to a large bowl and set aside.

Step 2: Heat oil in a medium frying pan over medium-high heat. Add chorizo
and cook, stirring often, until crisp. Drain and paper towel and set aside to cool.

Step 3: Add cooled chorizo, cucumbers, tomatoes, capsicum, green onions and pineapple to rice. Toss to combine and serve.