Rice - Confetti Rice - double recipe

By mariannefeldman

from Vegetarian Times

Ingredients

• 2 cups long grain rice - white or brown
• 2 cloves garlic
• 1 teaspoon salt
• 2 pepper - red, chopped
• 2 15 oz can black beans, rinsed & drained
• 2 tomato, chopped (1 1/2 cups)
• 2 cups corn kernels, fresh or frozen
• 1 cup chopped scallions
• 1/2 cup lime juice
• 6 tablespoons olive oil (opt)
• 1 cup sunflower seeds, optional
• 1 avocado, diced, optional
• 4 cups broth (veg or chicken) - or cook rice in water
• Option: marinate tofu in olive oil & garlic, 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 & avocado if using

serve at room temp