Southwest chicken, bean and rice salad

Yield: 6 servings

Measure Ingredient
1 pint Water
1¼ cup Chicken broth
1½ cup Long-grain rice
6 Chicken breasts -- boned,
1½ tablespoon Olive oil
2 teaspoons Ground cumin
2 15 oz cans
1 Bell pepper -- chopped
½ Red onion -- chopped
¼ cup Cilantro -- lightly packed
3 tablespoons Lime juice -- fresh
2 larges Garlic cloves
Black beans -- rinsed and

I fix this (and double it) to take to pot luck lunches; today it is on its way to a dog show. I like to have it once a month anyway. It has great flavor and it is a complete meal. Great for a cool summer dinner.

Bring 2 cups of water and 1 cup of chicken broth to boil in a heavy medium sauce pan. Add rice. Season with salt and pepper; reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes.

Tranfer rice to large bowl and cool.

Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken with ½ tbs of olive oil. Season with salt and pepper sprinkle with 1 tsp.

cumin. Broil chicken until cooked through, about 10 minutes. Cool and cut into 1 inch pieces.

Add chicken, black beans, corn, bell pepper, red onion and cilantro to rice in boil. Combine remaining ¼ cup chicken broth, remaining tablespoon olive oil, remaining teaspoon cumin, lime juice and garlic in blender. Process until garlic is finely minced. Season to taste with salt and pepper. Pour dressing over salad in bowl and toss well.

(Can be prepared up to four hours ahead. Cover and refrigerate.) EAT-L Gary Watson /\ Santa Cruz Mtns. / \/\ Nirvana, with an Los Gatos, CA / /\/ \ ocean view... / / \ \ ~~~~~~~~~~~~~~~~ Recipe By : Bon Appetit- Light & Easy Special Edition From: "Jim Sposato" Date:

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