?A Mexican Rice-And-Bean Salad With Pepper Dressing is a recipe that includes rice, beans, peppers, and a dressing made from pepper and other ingredients.
1. Bring water, rice and salt to a boil over high heat. Cover and immediately reduce heat to low. Simmer, without lifting lid, for 15 minutes. Then check rice. If most of water is still not absorbed, cover and cook 5 more minutes. If rice is not al dente and most of water is still not absorbed, continue cooking, covered, for another 5 minutes. Then drain. To quickly cool and dry rice, spread it out on a baking sheet and leave at room temperature.
2. Meanwhile, seed and coarsely chop tomatoes. You should have about 3 cups (750 mL). Very thinly slice onions. Drain beans and rinse under cold running water. Drain well. In a small bowl, whisk oil with lime juice, cumin seed and salt. Finely chop jalapeños and stir in. For a truly fiery taste, whisk in cayenne as well.
3. Turn rice into a large mixing bowl. Whisk dressing until blended and pour in. Stir until evenly coated. Then add tomatoes, onions, beans and corn. Gently stir just until mixed. Serve right away or cover and refrigerate for up to 1 day. Stir in or sprinkle with coriander just before serving.
Nutrients per serving
8.5 g protein, 1.9 mg iron, 6.6 g fat, 41.0 mg calcium, 42.6 g carbohydrates, 5.4 g fibre, 298.0 mg sodium, 255.0 calories.
Ingredients
Directions
1. Bring water, rice and salt to a boil over high heat. Cover and immediately reduce heat to low. Simmer, without lifting lid, for 15 minutes. Then check rice. If most of water is still not absorbed, cover and cook 5 more minutes. If rice is not al dente and most of water is still not absorbed, continue cooking, covered, for another 5 minutes. Then drain. To quickly cool and dry rice, spread it out on a baking sheet and leave at room temperature.
2. Meanwhile, seed and coarsely chop tomatoes. You should have about 3 cups (750 mL). Very thinly slice onions. Drain beans and rinse under cold running water. Drain well. In a small bowl, whisk oil with lime juice, cumin seed and salt. Finely chop jalapeños and stir in. For a truly fiery taste, whisk in cayenne as well.
3. Turn rice into a large mixing bowl. Whisk dressing until blended and pour in. Stir until evenly coated. Then add tomatoes, onions, beans and corn. Gently stir just until mixed. Serve right away or cover and refrigerate for up to 1 day. Stir in or sprinkle with coriander just before serving.
Nutrients per serving
8.5 g protein, 1.9 mg iron, 6.6 g fat, 41.0 mg calcium, 42.6 g carbohydrates, 5.4 g fibre, 298.0 mg sodium, 255.0 calories.