Salsa Laced Rice Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Brown rice,
1 1/2 cup: Water,
1 each: Lime, juiced
2 tbsp: Olive oil,
2 each: Dried red chiles, crushed
1 small: Onion, finely diced
4 each: Garlic cloves, minced
1 medium: Carrot, finely diced
1 each: Celery stalk, finely diced
1/2 cup: Corn kernels, thawed
1 large: Tomato, chopped
1 1/2 tsp: Cumin powder,
1/2 tsp: Coriander powder,
4 tbsp: 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
Source from luhu.jp
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
Source from luhu.jp