English
Bonus
INGREDIENTS:
• 1 cup GOYA Brown Rice
• 3 tsp. GOYA Canola Oil, divided
• 1 can (15.5 oz.) GOYA Low Sodium
Red
Kidney Beans, drained and rinsed
• 2 celery stalks, finely chopped (about
1 cup)
• ½ red onion, finely chopped (about ½
cup)
• ¼ cup coarsely chopped fresh cilantro
or parsley
• 1 tsp. GOYA Sazonador Total
• 2 tsp. GOYA Lemon Juice
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.
2. 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.
3. Into bowl with chilled brown rice,
add red kidney beans, celery, red
onion, cilantro or parsley, Sazonador
Total, lemon juice and remaining
olive oil.
4. Using spatula, gently stir until well
mixed. Serve chilled or at room
temperature.
NUTRITION FACTS
For ½ cup serving size: Calories200;
Fat4g (Saturated0g, Trans0g);
Cholesterol0mg; Carbohydrate37g;
Sugar1g; Protein6g; Fiber5g;
Sodium218mg.
Brown Rice and Vegetable Salad
Recipe courtesy of
PREP TIME: 15 min. • TOTAL TIME: 1 hour + Chilling Time.
YIELDS: 6 Servings • SERVING SIZE: About ½ cup salad.
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| | Mayo/Junio 2016
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