Smoky and Spicy 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
- 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 chickpeas or black beans
- a handful of chopped cilantro
- 1 cup of finely chopped red or green bell peppers
- 2 cups of roasted corn, seasoned with paprika, chili powder, cumin, a pinch of Tabasco, and garlic powder (about 1/4 teaspoon each)
Preparation
Season the corn with paprika, chili powder, cumin, a pinch of Tabasco, and garlic powder, then roast it until tender.
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 water or broth and stir, bring to a boil, reduce heat to a simmer, cover, and cook for about 20 minutes.
Turn off the heat and leave covered for at least 10 minutes to allow the rice to fluff up.
In a separate bowl, mix together the cherry tomatoes, bell peppers, cilantro, and chickpeas or black beans, then add the roasted corn.
Before serving, top the rice with the vegetable mixture and mix in, or alternatively, add the vegetables to the rice before adding the broth and cook together for a warm version.
