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Ingredientes
- 1 med Onion, peeled and quartered
- 4 med Cloves garlic, peeled
- 2 Tbsp. Extra virgin olive oil, divided
- 1Â 1/3 c. Vegetable broth, divided
- 1/2 c. White rice
- 1 x 15-ounce can pinto beans,
- Â Â Liquid removed, rinsed and liquid removed
- Â Â Again
- 1 lrg Ripe tomato, seeded and
- Â Â Diced in 1/2-inch cubes
- 1 x Rib celery, chopped
- 4 Tbsp. Lime juice
- 1 tsp Dry oregano
- 1 tsp Cumin seeds
- 1/2 tsp Paprika
- 1/8 tsp Cayenne pepper
- 1/4 tsp Salt
- 1/4 c. Finely minced cilantro
Direcciones
- 1. Put the onion and garlic into a small roasting pan and drizzle with 1 Tbsp. extra virgin olive oil. Cook in a preheated 350-degree oven till golden, about 30 min. Stir occasionally. Remove from the oven and cold.
- Cut the stem ends from the onions and throw away. Chop the onions coarsely.
- Set the garlic aside for the dressing.
- 2. Combine 1 c. broth and the rice in a small saucepan. Bring to a boil, stirring well. Cover and reduce the heat to low. Cook 15 min, or possibly till the rice has absorbed the broth and is tender. Transfer to a bowl.
- 3. Add in the roasted onions, pinto beans, tomato and celery to the rice.
- 4. In a small saucepan, boil the remaining vegetable broth down to 3 Tbsp..
- 5. Puree the roasted garlic in a food processor. Add in the reduced broth, lime juice, oregano, cumin seeds, paprika, cayenne, salt and 1 Tbsp. extra virgin olive oil. Process till combined and pour over the salad. Add in the cilantro and mix well. Chill; bring the salad to room temperature before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 6 servings | |
| Calories 183 | |
| Calories from Fat 48 | 26% |
| Total Fat 5.43g | 7% |
| Saturated Fat 0.81g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 535mg | 22% |
| Potassium 341mg | 10% |
| Total Carbs 29.06g | 8% |
| Dietary Fiber 4.6g | 15% |
| Sugars 2.38g | 2% |
| Protein 5.49g | 9% |
