Vegan Fiesta Rice Salad with Smoky Roasted Corn
Ingredients
- 3-4 tablespoons extra virgin olive oil
- 2 cups rice of your choice
- 4 cups water or vegetable broth
- 1 small onion, finely chopped
- 2 shallots, finely chopped
- 4 cloves garlic, finely minced
- sea salt to taste
- 2 cups halved cherry tomatoes
- 1 can organic chickpeas or black beans
- a handful chopped organic cilantro
- 1 cup finely chopped red or green bell peppers
- 2 cups roasted corn (or organic corn), with 1/4 tsp paprika, 1/4 tsp chili powder, 1/4 tsp cumin, a pinch of Tabasco sauce, and 1/4 tsp garlic powder
Preparation
Heat the extra virgin olive oil in a large saucepan with a lid and add the shallots and onions
Stir until softened or translucent, then add the garlic
Stir in the rice until well coated and mixed with the oil and onions
Add the broth and stir
Once it boils, reduce heat to a simmer and cover the saucepan with a lid
Simmer for about 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 vegetables and mix in
Alternative method
Add the vegetables to the rice before adding the broth and cook them with the rice for a warm, sautéed version
