Mexican Rice and beans
This festive Mexican rice salad is speedy and packed with protein and fresh veggies.
Prep time:
Cook time:
Serves: 12
Calories per serving: 226
Ingredients:
Cook time:
Serves: 12
Calories per serving: 226
1 1/3 cups water
2/3 cup uncooked long grain rice
3/4 cup chopped green peppers
1/2 cup chopped red onions
1 medium carrot, chopped
1 tablespoon canola oil
3 garlic cloves, minced
1 package (16 ounces) frozen corn, thawed
1 can (15 ounces) black beans, rinsed and drained
2 medium plum tomatoes, chopped
1 cup salted peanuts, chopped
1/3 cup minced fresh cilantro
2/3 cup olive oil
1/3 cup lemon juice
1/2 to 1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
Directions:
In a large saucepan, bring the water and rice to a boil. Reduce the heat, cover the pan, and simmer the rice for 15 minutes. Remove the pan from the heat. Let the rice stand, covered, for five minutes or until it's tender. Rinse the rice with cold water and drain it. Transfer the rice to a large bowl. Editor's Tip: Rinsing the rice helps flush excess starch, which can make rice sticky.
In a small skillet, saute the green pepper, onion and carrot in oil until they're crisp-tender. Add the garlic and cook for one minute longer. Editor's Tip: Always add garlic to the saute pan at the very end of cooking. It doesn't take long to soften, and if it burns, it tastes quite bitter.
Add the cooked vegetables to the rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. In a small bowl, whisk together the olive oil, lemon juice, cayenne and cumin. Pour the dressing over the rice mixture, tossing to coat.
Cover the salad and refrigerate it until you're ready to serve it.
Source: tasteofhome.com
In a small skillet, saute the green pepper, onion and carrot in oil until they're crisp-tender. Add the garlic and cook for one minute longer. Editor's Tip: Always add garlic to the saute pan at the very end of cooking. It doesn't take long to soften, and if it burns, it tastes quite bitter.
Add the cooked vegetables to the rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. In a small bowl, whisk together the olive oil, lemon juice, cayenne and cumin. Pour the dressing over the rice mixture, tossing to coat.
Cover the salad and refrigerate it until you're ready to serve it.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.