Rice - Confetti Rice or Quinoa

By mariannefeldman

from Vegetarian Times

Ingredients

• 1 cup long grain rice - white or brown - try w quinoa or rice & quinoa
• 1 clove garlic
• 1/2 teaspoon salt
• 1 pepper - red, chopped
• 1 15 oz can black beans, rinsed & drained
• 1 tomato, chopped (1 1/2 cups)
• 1 cup corn kernels, fresh or frozen
• 1/2 cup chopped scallions
• 1/4 cup lime juice (I used lemon juice)
• 3 tablespoons olive oil (opt)
• 1/2 cup sunflower seeds, optional
• 1/2 avocado, diced, optional
• 2 cups broth (veg or chicken) - or cook rice in water
• Option: marinate tofu in olive oil, garlic & salt, dice & saute; add to rice

Preparation

Step 1

Saute garlic & rice in olive oil

Prepare rice & salt in broth (or water), following pkg instructions

when rice is tender & most of the liquid has been absorbed remove from heat, sprinkle chopped red pepper on top, cover & let cool in pan

transfer to bowl, stir in beans, tomato, corn, scallions, lime juice & oil if using
season with salt & pepper

fold in sunflower seeds & avocado if using

serve hot or at room temp