December 25, 2009, Newsletter Issue #246: Black Bean and Rice Salad
Tip of the Week
4 cups chicken broth
1 cup long grain white rice
1 cup wild rice
2 (15 ounce) cans black beans, drained
1/4 cup olive oil
2 garlic cloves, minced
1 tsp chili powder
1/4 tsp curry powder
1/2 cup fresh cilantro, chopped
Salt and pepper to taste
Bring chicken broth to a boil in a large saucepan. Add both types of rice and reduce heat, cover and cook for about 25 - 30 minutes or until chicken broth is absorbed. Stir in black beans, olive oil, garlic, chili powder, curry powder, cilantro and salt and pepper. Remove from heat. Can be served immediately or chilled, whichever you prefer.
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