Salsa laced rice salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Brown rice |
| 1½ | cup | Water |
| 1 | each | Lime, juiced |
| 2 | tablespoons | Olive oil |
| 2 | eaches | Dried red chiles, crushed |
| 1 | small | Onion, finely diced |
| 4 | eaches | Garlic cloves, minced |
| 1 | medium | Carrot, finely diced |
| 1 | each | Celery stalk, finely diced |
| ½ | cup | Corn kernels, thawed |
| 1 | large | Tomato, chopped |
| 1½ | teaspoon | Cumin powder |
| ½ | teaspoon | Coriander powder |
| 4 | tablespoons | Salsa |
| Salt & pepper, to taste | ||
| 1 | each | Handful parsley, chopped |
Directions
Bring water to a boil, stir in the rice & cook until all the liquid has been absorbed. Transfer to a large mixing bowl & immediately squeeze the lime juice over the still warm rice.
While the rice is cooking, heat oil in a large skillet & saute the chile, for a few seconds. As soon as it darkens, stir in the onion, garlic, carrot & celery. Saute for 5 minutes. Stir in the corn & saute for another couple of minutes. Stir in the tomatoes & spices & saute for 2 more minutes. Remove from heat & transfer to the prepared rice. Add the remaining ingredients & mix well. Cover & refrigerate until ready to be served.
Serve as a side dish for a Mexican meal.
Recipe by Mark Satterly
Submitted By MARK SATTERLY On 12-16-95