Confetti Rice Salad Recipe

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Confetti Rice Salad

Seeds, beans, and finely chopped veggies add color and crunch to a side dish.

  • 1 cup long-grain white rice
  • 1 teaspoon whole cumin seeds
  • 1 clove garlic, crushed and peeled
  • 1/2 teaspoon salt
  • 1 small orange bell pepper, finely chopped (1 cup)
  • 1 15 ounce can black beans, rinsed and drained
  • 1 large tomato, chopped (1-1/2 cups)
  • 1 cup fresh or frozen corn kernels
  • 2/3 cup chopped green onions (1 bunch)
  • 1/4 cup lime juice
  • 3 tablespoons olive oil
  • 1/2 cup sunflower seeds, optional
  • 1/2 avocado, diced, optional
  • Combine rice, cumin, and 2 cups water in saucepan. Add garlic and salt, cover, and bring to a simmer. Reduce heat to medium-low, and cook 15 minutes, or until rice is tender and most of water is absorbed. Remove from heat, sprinkle bell pepper on top, cover, and cool rice in pan.
  • Transfer rice to large bowl, and remove garlic clove. Stir in beans, tomato, corn, green onions, lime juice, and oil. Season with salt and pepper. Fold in sunflower seeds and avocado, if desired. Serve at room temperature.
Nutrition Facts
  • Calories 291, Total Fat 8 g, Saturated Fat 1 g, Sodium 365 mg, Carbohydrate 48 g, Fiber 7 g, Protein 8 g, Sugars 4 g
  • Percent Daily Values are based on a 2,000 calorie diet
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