Fiesta Rice Salad with Roasted Corn and Chickpeas
Ingredients
- 3-4 tablespoons extra virgin olive oil
- 2 cups of any rice of your choice
- 4 cups of water or bone broth (any broth makes it more flavorful)
- 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 (or organic corn) I season mine with paprika, chili powder, cumin, a pinch of Tabasco and garlic powder. About 1/4 tsp each!
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 the saucepan with a lid.
Simmer for about 20 minutes.
Turn off the heat and leave covered for at least another 10 minutes so it can fluff up.
In a separate bowl, mix in all the vegetables.
Before serving, top over the rice and mix in.
Other option: add the vegetables to the rice before you add the broth and have them cook with the rice if you prefer everything warm or sauteed.
