Caribbean Style Hot Rice Salad
1 cup water
1/4 cup peach salsa
1/3 cup uncooked brown and wild rice
1/4 teaspoon chili powder
1/4 teaspoon garlic powder (not garlic salt)
1 teaspoon dried onion flakes
1/4 cup black beans (from can), rinsed
1/4 cup crushed pineapple (from can), not drained
2 tablespoon vegan sour cream
2 green onions, chopped
In a one quart sauce pan, bring water to a boil. Add ingredients 2-8, stirring to distribute evenly throughout the pan. Cover. Reduce heat to low (just slightly above a simmer. On the scale from 1-10 on my stove top dial, I lower it to right between the 2 and the 3), and cook for about 40 minutes. Turn off heat, but do not remove pan from burner. Let sit for 20 additional minutes. This really makes the rice tender and fluff well. Remove from pan. Garnish with sour cream and green onions. Yum.
Comments are appreciated. Tell me what you think!!!