I had this rice salad that my mom made a few weeks ago and it reminded me of a Chipotle burrito bowl – which I love. I’ve since made it a few times and am loving it for a quick and healthy lunch. I changed a few things up from the original recipe…here is my version!
I love brown rice. So you will need to cook up about 2 cups and then rinse with cold water (exact recipe is at the end of the post).
Next, chop up a bunch of veggies. I used red bell pepper, celery, carrots and red onion.
Saute these along with some garlic until they are barely cooked. You still want them slightly crisp.
Chop up some tomatoes. I like to use grape tomatoes and quarter them.
Chop up a bunch of cilantro. I left cilantro out the first time I made the salad and it was 10X better the next time when I included it. Yummy!
Throw everything in along with some black beans and corn. I also added peanuts which is optional.
Mix up an easy dressing of olive oil, lemon juice, cumin and cayenne pepper and pour it over. This salad gets better and better the longer it sits in the fridge. So good the next day!
Here is the recipe:
Southwest Rice Salad
simmer for 40 minutes. Remove and let stand for 5 minutes. Rinse rice
with cold water and drain Place in a large bowl.
vegetable oil till tender crisp.Add to rice. Stir in beans, corn,
tomatoes, peanuts, cilantro.
cayenne. Pour over rice mixture and stir to coat. Cover and refrigerate
several hours till serving.