Fiesta Rice Salad with Smoky Roasted Corn and Chickpeas
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 (15 oz) can organic chickpeas or black beans, drained and rinsed
- a handful chopped cilantro
- 1 cup finely chopped red or green bell peppers
- 2 cups roasted corn
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- a pinch Tabasco sauce
- 1/4 teaspoon garlic powder
Preparation
Heat the olive oil in a large saucepan with a lid, then 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 boiling, reduce heat to a simmer, cover, and simmer
Simmer for about 20 minutes
Turn off the heat and let stand, covered, for at least 10 minutes to fluff
In a separate bowl, mix all the vegetables together
Before serving, top the rice with the vegetable mixture and mix in
Alternative method
For a warm salad, mix the vegetables and add to the rice mixture before adding the broth; cook with the rice
