NVDAILY.COM | Reader Recipes
Posted December 12, 2013 | Leave a comment
Southwestern Rice Salad
1 1/3 c. water
In large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 mins. Remove from the heat. Let stand for 5 mins. or until rice is tender. Rinse rice with cold water and drain. Place in large bowl. In a small skillet, sauté the green pepper, onion, carrot and garlic in oil until crisp-tender. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving.
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