Spicy Roasted Corn Fiesta Rice Salad
Ingredients
- 3-4 tablespoons extra virgin olive oil
- 2 cups rice (any variety)
- 4 cups water or bone broth
- 1 small onion, finely chopped
- 2 shallots, finely chopped
- 4 cloves garlic, finely minced
- Sea salt to taste
- 2 cups halved cherry tomatoes
- One can chickpeas or black beans
- Handful chopped cilantro
- 1 cup chopped bell peppers (red or green)
- 2 cups roasted corn
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- Pinch of Tabasco
- 1/4 teaspoon garlic powder
Preparation
In a large saucepan with a lid, heat the extra virgin olive oil and add the shallots and onions.
Stir until softened and translucent, then add the garlic.
Stir in the rice until well coated with the oil and onions.
Add the broth and stir; once it boils, reduce heat to a simmer and cover with a lid.
Simmer for approximately 20 minutes.
Turn off the heat and leave covered for at least another 10 minutes to fluff up.
In a separate bowl, mix all the vegetables.
Before serving, top the rice with the vegetable mixture and mix in.
Alternatively, add the vegetables to the rice before adding the broth and cook them together if you prefer everything warm and sauteed.
