Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Brown rice 1 ea Celery stalk, finely diced
1 1/2 c Water 1/2 c Corn kernels, thawed
1 ea Lime, juiced 1 lg Tomato, chopped
2 tb Olive oil 1 1/2 ts Cumin powder
2 ea Dried red chiles, crushed 1/2 ts Coriander powder
1 sm Onion, finely diced 4 tb Salsa
4 ea Garlic cloves, minced Salt pepper, to taste
1 md Carrot, finely diced 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
Submitted By MARK SATTERLY On 12-16-95

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