Salsa Laced Rice Salad Recipe

Mexican Recipes To-Go

Mexican Salad Recipes

Ingredients:

3/4 cup brown rice
1 1/2 cup water
1 each lime, juiced
2 tbsp olive oil
2 each dried red chiles, crushed
1 small onion, finely diced
4 each garlic cloves, minced
1 medium carrot, finely diced
1 each celery stalk, finely diced
1/2 cup corn kernels, thawed
1 large tomato, chopped
1 1/2 tsp cumin powder
1/2 tsp coriander powder
4 tbsp salsa
1 salt & pepper, to taste
1 each handful parsley, chopped

Instructions:

Bring water to a boil, stir in the rice & cook until all the liquid
has been absorbed. Transfer to a large mixing bowl & immediately
squeeze the lime juice over the still warm rice.

While the rice is cooking, heat oil in a large skillet & saute the
chile, for a few seconds. As soon as it darkens, stir in the onion,
garlic, carrot & celery. Saute for 5 minutes. Stir in the corn &
saute for another couple of minutes. Stir in the tomatoes & spices &
saute for 2 more minutes. Remove from heat & transfer to the
prepared rice. Add the remaining ingredients & mix well. Cover &
refrigerate until ready to be served.

Serve as a side dish for a Mexican meal.

Recipe by Mark Satterly

Servings: 6

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Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke

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