Smoky and Spicy Fiesta Rice Salad
Ingredients
- 3-4 tablespoons extra virgin olive oil
- 2 cups of any rice of your choice
- 4 cups of water or bone broth
- 1 small onion, finely chopped
- 2 shallots, finely chopped
- 4 cloves of garlic, finely minced
- sea salt to taste
- 2 cups of halved cherry tomatoes
- one can of small organic chickpeas or black beans
- a handful of chopped organic cilantro
- 1 cup of finely chopped red or green bell peppers
- 2 cups of roasted corn
Corn seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- a pinch of Tabasco
- 1/4 teaspoon garlic powder
Preparation
Roast the corn with the seasonings until done.
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 it is well coated with the oil and onions.
Add the broth or water, stir, bring to a boil, then reduce heat to a simmer and cover the saucepan.
Simmer for about 20 minutes.
Turn off the heat and leave covered for at least 10 minutes to allow the rice to fluff up.
In a separate bowl, mix together the cherry tomatoes, chickpeas, cilantro, bell peppers, and roasted corn.
Before serving, top the rice with the vegetable mixture and mix in.
Optional variation
Add the vegetables to the rice before adding the broth and cook them together if you prefer everything warm and sauteed.
