Smoky and Spicy Fiesta Rice Salad
Ingredients
- 3-4 tablespoons extra virgin olive oil
- 2 cups rice (any variety)
- 4 cups water or bone broth
- 1 small onion, finely chopped
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- Sea salt to taste
- 2 cups halved cherry tomatoes
- 1 can chickpeas or black beans
- Handful chopped cilantro
- 1 cup chopped bell peppers (red or green)
- 2 cups roasted corn
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- Pinch of Tabasco
- 1/4 teaspoon garlic powder
Preparation
Roast the corn with paprika, chili powder, cumin, Tabasco, and garlic powder until tender and slightly charred.
In a large saucepan with a lid, heat the extra virgin olive oil and add the shallots and onions, stirring until softened and translucent.
Add the garlic and stir briefly.
Stir in the rice until it is well coated with the oil and onions.
Add the broth and stir, then 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 the cherry tomatoes, chickpeas, cilantro, bell peppers, and roasted corn.
Before serving, top the rice with the vegetable mixture and mix in.
Tips
Alternatively, add the vegetables to the rice before adding the broth and cook them together for a warm sautéed version.
