Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 md Onion, peeled and quartered
4 md Cloves garlic, peeled
2 tb Olive oil, divided
1 1/3 c Vegetable broth, divided
1/2 c White rice
1 15-oz can pinto beans,
Drained, rinsed and drained
Again
1 lg Ripe tomato, seeded and
Diced in 1/2-inch cubes
1 Rib celery, minced
4 tb Lime juice
1 ts Dried oregano
1 ts Cumin seeds
1/2 ts Paprika
1/8 ts Cayenne pepper
1/4 ts Salt
1/4 c Finely chopped cilantro

1. Put the onion and garlic into a small roasting pan and drizzle
with 1 tablespoon olive oil. Cook in a preheated 350-degree oven
until golden brown, about 30 minutes. Stir occasionally. Remove from
the oven and cool. Cut the stem ends from the onions and discard.
Chop the onions coarsely. Set the garlic aside for the dressing. 2.
Combine 1 cup broth and the rice in a small saucepan. Bring to a
boil, stirring well. Cover and reduce the heat to low. Cook 15
minutes, or until the rice has absorbed the broth and is tender.
Transfer to a bowl. 3. Add the roasted onions, pinto beans, tomato
and celery to the rice. 4. In a small saucepan, boil the remaining
vegetable broth down to 3 tablespoons. 5. Puree the roasted garlic in
a food processor. Add the reduced broth, lime juice, oregano, cumin
seeds, paprika, cayenne, salt and 1 tablespoon olive oil. Process
until combined and pour over the salad. Add the cilantro and mix
well. Refrigerate; bring the salad to room temperature before serving.

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