Spanish Rice and Bean Salad
 
Author: 
Prep time: 
Cook time: 
Total time: 
Save Print
Ingredients
  • 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
Instructions
  1. Toast the rice over medium-high heat until it takes on a matte look and starts to turn golden
  2. Cook the onion over medium heat with a T of stock until softened
  3. Add the garlic, cook 2 min approx
  4. Add the rice back in with the stock and pureed tomatoes, spices
  5. Bring to a boil over medium heat
  6. Cover and reduce to a low simmer for approx 40 min
  7. Turn the heat off and allow to steam for 10 min
  8. Remove the lid and fluff with a fork
  9. Add Rice, cooked beans, and vegetables to a bowl and toss to mix
  10. Taste, adjust the seasonings to your taste
  11. Optional -- add chicken, beef or shrimp for a more complete meal