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Black Bean, Rice, and Cilantro Salad

Black Bean, Rice, and Cilantro Salad
  • Category

    Salad

  • Cusine

    American

What do you need?
How to make?

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

1 cup finely chopped cilantro

1/3 cup peanut oil or vegetable 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

Put canned beans in a colander and rinse well until no foam remains. Let beans drain well while you cook the rice, chop ingredients and prepare dressing. In heavy pan with a tight-fitting lid, bring chicken stock and lemon juice to a boil, stir in rice, bring back to a boil, then cover and cook on very low heat for 25 minutes without lifting lid. After 25 minutes, check to see if all water is absorbed. As soon as the bottom of the pan doesn’t have any stock remaining when you stir the rice, turn off heat and let rice sit about 10 minutes. Then remove lid and let rice come to room temperature before proceeding with recipe. Mix dressing ingredients. Chop peppers, green onions, and cilantro while rice cools. When the rice is at room temperature, combine all ingredients and chill 1-2 hours before serving. This salad will keep fairly well in the refrigerator for a day or two, but it probably won’t last that long.