Salsa laced rice salad

6 servings

Ingredients

Quantity Ingredient
¾ cup Brown rice
1½ cup Water
1 each Lime, juiced
2 tablespoons Olive oil
2 eaches Dried red chiles, crushed
1 small Onion, finely diced
4 eaches Garlic cloves, minced
1 medium Carrot, finely diced
1 each Celery stalk, finely diced
½ cup Corn kernels, thawed
1 large Tomato, chopped
1½ teaspoon Cumin powder
½ teaspoon Coriander powder
4 tablespoons Salsa
Salt & pepper, to taste
1 each Handful parsley, chopped

Directions

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.

Recipe by Mark Satterly

Submitted By MARK SATTERLY On 12-16-95

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