Fiesta Rice And Bean Salad Recipes

Steps:

• 1. Put rice in a mixing bowl (rice should not be warm, let it cool completely or refrigerate to cool if necessary).
• 2. Add all other ingredients and mix thoroughly.
• 3. Refrigerate for 1 hour & serve.

Steps:

• Soak 1/2 cup minced red onion in cold water, 10 minutes; drain and rinse. Grate 4 halved plum tomatoes into a bowl. Add 3 tablespoons olive oil, the juice of 1 orange, 1/2 teaspoon cayenne, 1 diced bell pepper, the onion, 1 drained can pinto beans and 1 teaspoon salt. Stir in 2 cups cold cooked rice and some chopped cilantro and scallion. Season with salt and pepper.
• Calories: 336; Total Fat: 12 grams; Saturated Fat: 1.5 grams; Protein:10 grams; Total carbohydrates: 48 grams; Sugar: 8 grams; Fiber: 9 grams; Cholesterol: 0 milligrams; Sodium: 693 milligrams Photograph by Antonis Achilleos

Steps:

• Cook rice according to package directions. Meanwhile, combine remaining ingredients in a large saucepan and set pan over medium-high heat. Bring to a simmer. Simmer until rice is cooked. Fold in rice and season to taste with salt and black pepper.

Steps:

• Heat the oil in a large saucepan with a lid, then add the onion, pepper, garlic and cumin and sizzle gently for 8-10 mins until the vegetables are soft and golden. Stir in the tomato purée and smoked paprika and cook for 1 min, then stir in the rice.
• Pour over the stock, then cover and bring to the boil. Stir quickly, then cover again and place on the lowest heat possible. Simmer for 10 mins. Turn off the heat and leave, covered, for a further 10 mins. If serving straightaway, stir through the coriander and spring onions; alternatively, leave the rice to cool, chill, then re-fry before serving and stir the coriander and spring onions through at the end.

Steps:

• Pour beans into colander; rinse with cool tap water; drain.
• Pour rice into medium bowl. Seed and chop peppers and celery into bite sized pieces; add to bowl.
• Mince scallions, using all the whites and enough tender green tops to make 1/2 cup; add to bowl.
• Chop cilantro leaves; add to bowl.
• Add drained black beans; set bowl aside.
• Pour the picante sauce and dressing into 2 cup glass measure. Add lime juice and cumin; stir to mix well.
• Pour dressing over rice and vegetables and stir gently until the salad is mixed well.
• Serve at once or chill til ready to serve. Leftovers can be refrigerated in air tight container for up to four days.
• NOTE: The rice needs to be cold. If you do not have precooked rice, cook according to package directions and rinse under cold tap water until rice is cool. Drain rice and place in freezer to continue cooling while you cut up the veggies.

Steps:

• In a large bowl, combine the first four ingredients. In a small bowl, whisk together dressing ingredients. Pour over black bean mixture. Cover and chill for at least 2 hours.