Mexican Rice Salad gluten free

Mexican Rice Salad gluten free

Ingredients

  • 1-1/3 cups water
  • 2/3 cup uncooked long grain rice
  • 3/4 cup chopped green pepper
  • 1/2 cup chopped red onion
  • 1 medium carrot, chopped
  • 1 tablespoon canola oil
  • 3 garlic cloves, minced
  • 1 package (16 ounces) frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 2 medium plum tomatoes, chopped
  • 1 cup salted peanuts
  • 1/3 cup minced fresh cilantro
  • 2/3 cup olive oil
  • 1/3 cup lemon juice
  • 1/2 to 1-1/2 teaspoons cayenne pepper
  • 1/2 teaspoon ground cumin

Directions

  1. 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.
  2. Rinse rice with cold water and drain. Place in a large bowl.
  3. In a small skillet, sauté 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.
  4. In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture; stir to coat.
  5. Cover and refrigerate until serving. Yield: 12 servings.