FIESTA RICE SALAD smokey + spicy roasted corn, seasoned chickpeas, tomatoes, cilantro, peppers & lemony goodness served over pillowy rice of your choice!
3-4 tablespoons extra virgin olive oil⠀
2 cups of any rice of your choice⠀
4 cups of water or bone broth (any broth makes it more flavorful! )⠀
1 small onion, finely chopped⠀
2 shallots, finely chopped⠀
4 cloves of garlic, finely minced⠀
sea salt to taste
2 cups of halved cherry tomatoes⠀
one can of small organic chickpeas OR black beans⠀
a handful of chopped organic cilantro⠀
1 cup of finely chopped red or green bell peppers⠀
2 cups of roasted corn (or organic corn) I season mine with paprika, chili powder, cumin, a pinch of Tabasco and garlic powder. About 1/4 tsp each!
In a large saucepan with a lid, heat the extra virgin olive oil & add the shallots and onions.
Stir until softened/translucent then add the garlic. Finally, stir in the rice until well coated/ mixed with the oil and onions.
Add the broth and stir, once it boils: reduce heat to a simmer and cover the saucepan with a lid. Simmer for ~ 20 mins.
Turn off the heat and leave covered for at least another 10 mins so it can fluff up. In a separate bowl: mix in all the vegetables. Before serving, top over the rice and mix in.
Other option: add the vegetables to the rice before you add the broth and have them cook with the rice if you prefer everything warm/sauteed.