 | | Directions | 1. Bring chicken broth and water to boil in 2-quart saucepan. Add rice. Reduce heat to low; cover and simmer 20 minutes or until rice is tender. Spoon rice into large bowl; cool slightly.
2. Add beans, red and green bell peppers and onion to rice. Mix dressing ingredients in small bowl. Pour over rice mixture; toss gently. Cover.
3. Refrigerate at least 4 hours to allow flavors to blend. |
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Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8
|  | | Ingredients | | - | | 1 can (14 1/2 ounces) chicken broth |
| - | | 1/4 cup water |
| - | | 1 cup long grain rice |
| - | | 1 can (15 ounces) black beans, drained and rinsed |
| - | | 1 red bell pepper, chopped |
| - | | 1/2 green bell pepper, chopped |
| - | | 1/2 medium red onion, chopped |
| - | | Dressing: |
| - | | 3 tablespoons olive oil |
| - | | 3 tablespoons orange juice |
| - | | 1 tablespoon red wine vinegar |
| - | | 2 teaspoons McCormick® Cilantro Leaves |
| - | | 1 1/2 teaspoons McCormick® Cumin, Ground |
| - | | 1 teaspoon McCormick® California Style Garlic Salt with Parsley |
| - | | 1/2 teaspoon McCormick® Chili Powder |
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| | Nutrition (per serving) | Calories: 196 Calories
Fat: 6 Grams
Protein: 5 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 29 Grams
Sodium: 481 Milligrams
Fiber: 4 Grams
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