Ingredients
1cup long grain rice
2 cups water
1 tsp olive oil
1/2 teaspoon salt
1 can white corn chipotle corn, drained (couldn’t find this so used regular canned corn)
1 can red beans, drained and rinsed
1 can black beans, drained and rinsed
1 green pepper, chopped
1/2 red onion, chopped
2 cloves garlic. finely chopped
half a bunch clilantro chopped very fine
3 TBL white wine vinegar
1/4 cup olive oil
tsp cumin
salt and pepper to taste
Preparation
Bring 2 cups water to boil in a saucepan. Add 1 cup rice, 1 tsp olive oil and 1/2 teaspoon salt. Cover with a lid and reduce to a simmer. Simmer for 15 minutes, then remove from heat. Do not take the lid off at any time. Let the rice rest for another 15 minutes, with the lid on at all times. Spread the rice on a cookie sheet so it can come to room temperature.
Add corn, beans, green pepper, onions, garlic, cilantro, vinegar, oil and cumin to a large mixing bowl. Mix well to combine. Add rice and mix. Add salt and pepper to taste. Serve at room temperature or chilled.
