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 (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)
- 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 & add the shallots and onions
Stir until softened/translucent then add the garlic. Finally, stir in the rice until well coated/ 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 ~ 20 mins. Turn off the heat and leave covered for at least another 10 mins 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/sauteed