Salsa Laced Rice Saladethnic, salads, salsa, vegetables 0.75 cup brown rice 1.50 cup water 1.00 each lime, juiced 2.00 tablespoon olive oil 2.00 each dried red chiles, crushed 1.00 small onion, finely diced 4.00 each garlic cloves, minced 1.00 medium carrot, finely diced 1.00 each celery stalk, finely diced 0.50 cup corn kernels, thawed 1.00 large tomato, chopped 1.50 teaspoon cumin powder 0.50 teaspoon coriander powder 4.00 tablespoon salsa 1.00 salt & pepper, to taste 1.00 each handful parsley, chopped Bring water to a boil, stir in the rice & cook until all the liquid has been absorbed. Transfer to a large mixing bowl & immediately squeeze the lime juice over the still warm rice. While the rice is cooking, heat oil in a large skillet & saute the chile, for a few seconds. As soon as it darkens, stir in the onion, garlic, carrot & celery. Saute for 5 minutes. Stir in the corn & saute for another couple of minutes. Stir in the tomatoes & spices & saute for 2 more minutes. Remove from heat & transfer to the prepared rice. Add the remaining ingredients & mix well. Cover & refrigerate until ready to be served. Serve as a side dish for a Mexican meal. |
