Spanish Rice and Bean Salad
Author: Kathi Long - Mexican Light Cooking
Serves: 6
- 1 Cup Long Grain Brown Rice
- 1 Cup cooked Black Beans
- 1 Medium white onion, chopped
- 2 Carrots, peeled and chopped
- 1 Celery rib, peeled and chopped
- 1 Red Pepper, chopped
- 1 Yellow Pepper, Chopped
- 3 Scallions, chopped
- ¼ Cup parsley, chopped
- 1 t finely chopped garlic
- 1 Can plum tomatoes, puréed with their juice or salsa
- 1.5 cups chicken stock or bone broth
- ¼ t mexican oregano
- s/p to taste
- Toast the rice over medium-high heat until it takes on a matte look and starts to turn golden
- Cook the onion over medium heat with a T of stock until softened
- Add the garlic, cook 2 min approx
- Add the rice back in with the stock and pureed tomatoes, spices
- Bring to a boil over medium heat
- Cover and reduce to a low simmer for approx 40 min
- Turn the heat off and allow to steam for 10 min
- Remove the lid and fluff with a fork
- Add Rice, cooked beans, and vegetables to a bowl and toss to mix
- Taste, adjust the seasonings to your taste
- Optional -- add chicken, beef or shrimp for a more complete meal
Recipe by Living Fit Lifestyle at https://livingfitlifestyle.com/spanish-rice-and-bean-salad/
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