Fiesta Rice Salad with Smoky Roasted Corn and Chickpeas
Ingredients
- 3-4 tablespoons extra virgin olive oil
- 2 cups rice, any variety
- 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
- One can (15 ounces) small organic chickpeas or black beans
- A handful chopped fresh cilantro
- 1 cup finely chopped red or green bell peppers
- 2 cups roasted corn, seasoned with 1/4 teaspoon each of paprika, chili powder, cumin, and garlic powder, and a pinch of Tabasco sauce
Preparation
Heat extra virgin olive oil in a large saucepan over medium heat
Add shallots and onions and stir until softened and translucent
Add garlic and stir for about 1 minute
Stir in rice until well coated with the oil and vegetables
Add broth and stir until combined
Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes
Turn off heat and let stand, covered, for at least 10 minutes
In a separate bowl, mix together cherry tomatoes, chickpeas or black beans, cilantro, bell peppers, and seasoned corn
Top the cooked rice with the vegetable mixture and gently mix before serving
Warm variation
After stirring the rice to coat, add the mixed vegetables, then add broth and proceed with simmering for a warm version
