Salsa Laced Rice Salad

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Salsa Laced Rice Salad

 

3/4 cup brown rice

1 1/2 cups water

1 lime, juiced

2 tbsps. olive oil

2 dried red chiles, crushed

1 small onion, finely diced

4 garlic cloves, minced

1 medium carrot, finely diced

1 celery stalk, finely diced

1/2 cup corn kernels, thawed

1 large tomato, chopped

1 1/2 tsps. cumin powder

1/2 tsp. coriander powder

4 tbsps. salsa

salt and pepper, to taste

1 handful parsley, chopped

 

Bring water to a boil, stir in the rice and cook until all the liquid

has been absorbed. Transfer to a large mixing bowl and immediately

squeeze the lime juice over the still warm rice.

While the rice is cooking, heat oil in a large skillet and saute the

chile, for a few seconds. As soon as it darkens, stir in the onion,

garlic, carrot and celery. Saute for 5 minutes. Stir in the corn,

saute for another couple of minutes. Stir in the tomatoes and spices,

saute for 2 more minutes. Remove from heat and transfer to the

prepared rice. Add the remaining ingredients and mix well. Cover,

refrigerate until ready to be served. Serves 6.

 

 

 

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