Smoky and Spicy Fiesta Rice Salad
Ingredients
- 3-4 tablespoons extra virgin olive oil
- 2 cups rice
- 4 cups water or broth
- 1 small onion
- 2 shallots
- 4 cloves garlic
- sea salt to taste
- 2 cups cherry tomatoes
- 1 can chickpeas or black beans
- handful of cilantro
- 1 cup bell peppers
- 2 cups roasted corn or corn
Corn seasoning
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- pinch of Tabasco
- 1/4 teaspoon garlic powder
Preparation
Heat the extra virgin olive oil in a large saucepan with a lid
Add the shallots and onions and stir until softened and translucent
Add the garlic and stir
Stir in the rice until well coated with the oil and onions
Add the broth and stir, then bring to a boil
Reduce heat to a simmer, cover with a lid, 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 all the vegetables
Before serving, top the rice with the vegetable mixture and mix in
Alternative
Add the vegetables to the rice before adding the broth and cook them together if you prefer everything warm and sauteed
Tips
Using any broth instead of water makes the rice more flavorful
Roast the corn and season it with the specified spices before adding to the salad
