Black Bean, Rice, and Cilantro Salad

Ingredients

• 2 cups Uncle Ben's Converted Rice or Basmati Rice
• 1 T fresh lemon juice
• 4 C chicken stock or canned chicken broth
• 1 can black beans, rinsed and drained well
• 2 red peppers, chopped in 1/2 inch pieces
• 1 green pepper, chopped in 1/2 inch pieces
• 1 yellow pepper, chopped in 1/2 inch pieces
• 1/2 cup chopped green onions, scallions
• 1 cup finely chopped cilantro
• 1/3 cup peanut oil or vegetable oil, not olive oil
• 1/3 cup fresh lime juice
• 1 T red wine vinegar
• 1 T ground cumin
• 1 T Worcestershire sauce
• 1 T Spike seasoning
• 1 tsp. chile powder
• 1/2 tsp. coarse ground black pepper

Directions

1. Pour the canned beans into a colander and rinse them thoroughly, stopping only when the foamy liquid is gone. Leave them to drain while you make the rice, prep the vegetables, and whisk the dressing. If the beans still look damp, pat them with a paper towel.
2. In a sturdy pan with a snug lid, heat the chicken stock and lemon juice until boiling. Add the rice, bring it back up to a boil, then cover the pan and cook over very low heat for 25 minutes. Do not peek while it cooks. After 25 minutes, stir the rice and check the bottom of the pan; once no stock is left, take the pan off the heat and leave the rice covered for about 10 minutes. Uncover it and let it cool to room temperature before continuing. If time is tight, you can cool it in the refrigerator.
3. Stir together the dressing ingredients.
4. While the rice is cooling, chop the peppers, green onions, and cilantro.
5. Once the rice has cooled to room temperature, toss everything together and refrigerate for 1-2 hours before serving. The salad holds up fairly well in the refrigerator for a day or two, though it may disappear sooner.