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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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I haven't tried this yet, but it's definitely on my to-make list yet before summer's completely over. Looks like a great side dish for a Tex-Mex kind of meal - or a potluck party. From TOH magazine. Ingredients:
1 1/3 cups water |
2/3 cup long grain rice, uncooked |
3/4 cup chopped green pepper |
1/2 cup chopped red onion |
1 medium carrot, chopped |
3 garlic cloves, minced |
1 tablespoon vegetable oil |
2 cups frozen corn, thawed |
1 (15 ounce) can black beans, rinsed and drained |
2 medium plum tomatoes, chopped |
1 cup salted peanuts (optional) |
1/3 cup fresh cilantro, minced |
2/3 cup olive oil |
1/3 cup lemon juice |
1/2-1 1/2 teaspoon cayenne pepper |
1/2 teaspoon ground cumin |
Directions:
1. In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer ro 15 minutes.
2. Remove from heat and let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.
3. In a small skillet, saute the green pepper, onion, carrot, and garlic in oil until crisp-tender.
4. Add to rice. Stir in corn, beans, tomatoes, peanuts (if using) and cilantro.
5. In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat.
6. Cover and refrigerate until serving.
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