Zesty Rice Salad (Sandra Lee) |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 4 |
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Ingredients:
1 tablespoon canola oil |
1 tablespoon chopped garlic |
1 1/2 cups long-grain white rice |
2 1/4 cups water |
1 tablespoon chili seasoning |
salt and freshly ground black pepper |
1/2 medium red onion, diced |
1 yellow pepper, diced |
1 (14.5-ounce) can red beans, drained and rinsed |
1 tablespoon white vinegar |
1 tablespoon freshly chopped cilantro leaves |
Directions:
1. Heat oil over medium heat in a medium sauce pot. Add garlic, and rice and saute for 2 minutes until rice is toasted. Add 2 1/4 cups water, chili seasoning and season with a pinch of salt and pepper and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. Remove to a baking sheet and let cool.
2. In a large bowl combine onion, yellow pepper, cooled rice, beans, vinegar and cilantro. Mix well and serve with steak.
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