| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
August 1991 |
1 |
servings |
INGREDIENTS
| 2 |
cn |
Chicken broth; (14 1/2-ounce) |
| 1/2 |
c |
Water |
| 1 |
pk |
Long-grain rice; (1-pound) |
| 2 |
|
Bay leaves |
| 2 |
cn |
Black beans; drained, rinsed |
|
|
; (15-ounce) |
| 2 |
|
Red bell peppers; diced |
| 1 |
|
Green bell pepper; diced |
| 1 |
md |
Red onion; diced |
| 1 |
md |
Bunch fresh cilantro; chopped |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Orange juice |
| 2 |
tb |
Red wine vinegar |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Chili powder |
|
|
Lettuce leaves |
|
|
Fresh cilantro sprigs |
INSTRUCTIONS
Bring chicken broth and water to boil in heavy large saucepan. Add
rice and bay leaves. Bring to boil. Reduce heat to low, cover and
cook until liquid is absorbed, about 20 minutes.
Transfer rice to large bowl and fluff with fork. Mix in black beans,
bell peppers, red onion, chopped cilantro, oil, orange juice,
vinegar, cumin and chili powder. Season salad to taste with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Line
platter with lettuce leaves. Mound salad on platter. Garnish with
fresh cilantro sprigs and serve.
Serves 12.
Bon Appetit August 1991
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