Cowboy rice salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Onion; diced |
| 1 | tablespoon | Olive oil |
| 1 | cup | Rice; long-grain, uncooked |
| ¼ | teaspoon | Chili powder |
| ⅛ | teaspoon | Turmeric |
| Cinnamon stick; 1/2-inch | ||
| 3½ | cup | Chicken broth; defatted |
| Salt & pepper to taste | ||
| 2 | teaspoons | Lime zest; grated |
| ½ | pounds | Sugar snap peas; blanched |
| ½ | cup | Red bell pepper; diced |
| ¾ | cup | Baby lima beans; cooked |
| ¾ | cup | Red kidney beans; cooked |
| 1 | Chicken breast; cooked & | |
| . shredded | ||
| 1 | small | Smoked spicy sausage (turkey |
| . or cajun); cut into small | ||
| . pieces (optional) | ||
| 2 | tablespoons | Cilantro or parsley; chopped |
| 6 | Lime wedges for garnish | |
Directions
Place the onion and olive oil in a heavy saucepan. Cook over low heat, stirring, for 10 minutes, or until the onion is wilted. Add the rice and spices; stir to coat. Add the broth, bring to a boil, stir and reduce the heat to medium low and simmer, uncovered, for 20 minutes until the rice is tender. Fluff with a fork and transfer to a large bowl. Season with salt, pepper and lime zest.
Toss in the peas, red bell pepper and the beans. Add the shredded chicken, sausage and cilantro. Adjust the seasonings and pack in small containers. Serve at room temperature with lime wedges.
Nutritional Information: per serving: 303 calories, 6g fat, 21mg cholesterol
** Dallas Morning News -- Sunday insert Parade Magazine September 24, 1995 **
Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-15-95