Spanish Rice Salad Recipes

Steps:

• In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste.
• Refrigerate salad for 1 hour, toss again, and serve.

Steps:

• Mix together rice, black beans, tomatoes, pepper, corn, green onion, and cilantro.
• Coat with salsa and add cheese.
• If serving cold, you can use the lettuce leaves to garnish your serving bowl by laying down the leaves and then adding salad.
• If serving hot, place in oven at 350 just until cheese melts.
• A dollop of sour cream is great either way you serve it.

Steps:

• Bring first 4 ingredients to boil in heavy medium saucepan. Add rice and 1 tablespoon olive oil. Cover and simmer over low heat until rice is tender and liquid is absorbed, about 20 minutes. Transfer to large bowl and chill.
• Whisk remaining 3 tablespoons olive oil, vinegar and garlic in small bowl. Add remaining ingredients to rice in large bowl. Drizzle olive oil mixture over. Toss well. Season to taste with salt and pepper and serve.

Steps:

• Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
• Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

Steps:

• In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl. , In a small skillet, saute the green pepper, onion and carrot in oil until crisp-tender. Add garlic; cook 1 minute longer. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro. , In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture; stir to coat. Cover and refrigerate until serving.

Steps:

• Heat the oil in a frying pan and cook the onion for 5 mins until soft. Add the pork and fry a few mins to brown it a little.
• Tip in the garlic, rice and paprika, stirring briefly. Stir the saffron into the bouillon, then pour this in as well. Add the pepper, cover the pan, reduce the heat and simmer for 25 mins before mixing in the beans. Cover and cook for 10 mins more.
• Add the prawns, cover again and cook for 2 mins until the rice has absorbed all the liquid. Stir in the parsley and serve with lemon wedges.