Rice salad with Mexican mix

Ingredients for 3 servings:

• 160 g rice
• broth
• 1 small onion(s)
• 1 class can/n corn (Mexico mix), 170 g
• 80 g turkey breast or chicken breast
• 1 small tomato(s)
• 6 tbsp oil
• 3 tbsp balsamic vinegar
• 1 tbsp honey
• 1 tbsp parsley
• 1 tbsp mustard, medium hot
• 1 garlic clove(s), finely diced or pressed
• Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Cook the rice with the broth (2 cups water, 1 cup rice). Finely dice the onion. Cut out the watery center of the tomato and dice the rest. Cut the turkey breast into thin strips. Empty the can of Mexican mix into a sieve and rinse briefly. Mix everything together. Mix the dressing ingredients well. I make the dressing the day before and strain it through a sieve onto the salad. I place the cooked rice in a sieve and let it drain. Then add the rice to the remaining ingredients, add the parsley, and drizzle with the dressing.