Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Brown rice
1 1/2 c Water
1 ea Lime, juiced
2 tb Olive oil
2 ea Dried red chiles, crushed
1 sm Onion, finely diced
4 ea Garlic cloves, minced
1 md Carrot, finely diced
1 ea Celery stalk, finely diced
1/2 c Corn kernels, thawed
1 lg Tomato, chopped
1 1/2 ts Cumin powder
1/2 ts Coriander powder
4 tb Salsa
Salt pepper, to taste
1 ea Handful parsley, chopped

Bring water to a boil, stir in the rice cook until all the liquid
has been absorbed. Transfer to a large mixing bowl immediately
squeeze the lime juice over the still warm rice.

While the rice is cooking, heat oil in a large skillet saute the
chile, for a few seconds. As soon as it darkens, stir in the onion,
garlic, carrot celery. Saute for 5 minutes. Stir in the corn
saute for another couple of minutes. Stir in the tomatoes spices
saute for 2 more minutes. Remove from heat transfer to the
prepared rice. Add the remaining ingredients mix well. Cover
refrigerate until ready to be served.

Serve as a side dish for a Mexican meal.

Recipe by Mark Satterly

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