English
Bonus
A beautiful nutritious and delicious
rice and bean side dish to serve for any
holiday table instead of potatoes. Low
sodium red lentils can be substituted for
the beans. .
INGREDIENTS:
• 1 cup Goya® Brown Rice
• 3 tsp. Goya® Extra Virgin Olive Oil,
divided
• 1 can (15.5 oz.) Goya® Low Sodium
Red Kidney Beans, drained and rinsed
• 2 celery stalks, fi nely chopped (about
1 cup)
• ½ red onion, fi nely chopped (about ½
cup)
• ¼ cup coarsely chopped fresh parsley
or cilantro
• 1 tsp. Goya® Sazonador Total
• 2 tsp. Goya® Lemon Juice
(Optional sprinkle each serving with
Goya® Sazonador to taste)
DIRECTIONS:
1. Bring 2¼ cups water to boil in
medium saucepan over medium-
high heat. Stir in brown rice and 1
tsp. olive oil; boil 1 minute. Reduce
heat to medium-low. Simmer,
covered,until water is absorbed and
rice is tender (about 40 minutes).
(Note: Brown rice has a chewy
texture when cooked). Transfer
cooked rice to large mixing bowl;
chill until cold.
2. Into bowl with chilled brown rice,
add the red kidney beans, celery,
red onion, parsley, Sazonador Total,
lemon juice and remaining olive
oil. Using spatula, gently stir until
well mixed. Serve chilled or at room
temperature.
MyPlate Brown Rice and Vegetable Salad
Recipe courtesy of
PREP TIME: 15 min. • TOTAL TIME: 1 hr (including chilling time)
YIELDS: 6 Servings • SERVING SIZE: About ½ cup salad
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| | Noviembre/Diciembre 2016
Abasto.com
