Cowboy rice salad

6 servings

Ingredients

Quantity Ingredient
1 small Onion; diced
1 tablespoon Olive oil
1 cup Rice; long-grain, uncooked
¼ teaspoon Chili powder
⅛ teaspoon Turmeric
Cinnamon stick; 1/2-inch
3½ cup Chicken broth; defatted
Salt & pepper to taste
2 teaspoons Lime zest; grated
½ pounds Sugar snap peas; blanched
½ cup Red bell pepper; diced
¾ cup Baby lima beans; cooked
¾ cup Red kidney beans; cooked
1 Chicken breast; cooked &
. shredded
1 small Smoked spicy sausage (turkey
. or cajun); cut into small
. pieces (optional)
2 tablespoons Cilantro or parsley; chopped
6 Lime wedges for garnish

Directions

Place the onion and olive oil in a heavy saucepan. Cook over low heat, stirring, for 10 minutes, or until the onion is wilted. Add the rice and spices; stir to coat. Add the broth, bring to a boil, stir and reduce the heat to medium low and simmer, uncovered, for 20 minutes until the rice is tender. Fluff with a fork and transfer to a large bowl. Season with salt, pepper and lime zest.

Toss in the peas, red bell pepper and the beans. Add the shredded chicken, sausage and cilantro. Adjust the seasonings and pack in small containers. Serve at room temperature with lime wedges.

Nutritional Information: per serving: 303 calories, 6g fat, 21mg cholesterol

** Dallas Morning News -- Sunday insert Parade Magazine September 24, 1995 **

Posted by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 10-15-95

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