1 cup Long grain rice
1 15 oz. can pinto beans, rinsed and drained
1 1/2 cup Frozen whole kernel corn, thawed
3 Green onions, sliced
1/4 cup Red sweet pepper, chopped
1/4 cup Vegetable oil
2 tbsp Lime juice
1 tbsp Cider vinegar
1 tbsp Brown sugar
2 Pickled jalapeno peppers, stemmed, halved & seeded
1 tsp Chili powder (up to 2)
1/4 tsp Salt
1/2 tsp Ground cumin
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Cook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.)
Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss ligtly to mix.
Combine oil, lime juice, vinegar, brown sugar, jalapeno pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth.
Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature. Makes 8 to 10 servings.
Serve with "Oklahoma Style Brisket Sandwiches" Recipe By : Holiday Celebrations
Posted to FOODWINE Digest 24 October 96
Date: Thu, 24 Oct 1996 12:10:44 -0400
From: Laura Hunter <LHunter722@AOL.COM>
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