Santa Fe Salad
|Canola oil||1 1⁄3 Tablespoon (1 Teaspoon Plus 1 Tablespoon)|
|Long grain white rice||1⁄2 Cup (8 tbs)|
|Low sodium vegetable broth||3⁄4 Cup (12 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced (Small Cloves)|
|Low sodium vegetable juice||1⁄4 Cup (4 tbs)|
|Ground cumin||1⁄4 Teaspoon|
|Ground red pepper||1⁄4 Teaspoon|
|Hot pepper sauce||1 Dash|
|Ground black pepper||To Taste|
|Canned chickpeas||19 Ounce, drained, rinsed (1 Can)|
|Frozen corn kernels||5 Ounce, thawed|
|Frozen peas||5 Ounce, thawed|
|Plum tomatoes||2 , chopped|
|Chopped red onions||1⁄4 Cup (4 tbs)|
|Chopped fresh cilantro||2 Tablespoon|
Warm 1 teaspoon of the oil in a medium saucepan over medium heat.
Add the rice and stir to coat.
Cook, stirring, for 2 minutes.
Add the broth and water.
Bring to a boil over high heat.
Reduce the heat to medium-low, cover, and cook for 20 to 25 minutes, or until the liquid is absorbed and the rice is tender.
Transfer to a large bowl.
Grate the rind of the lime into a small bowl.
Cut the lime in half and squeeze the juice into the bowl.
Discard the lime.
Whisk in the garlic, vegetable juice, cumin, red pepper, hot-pepper sauce, and the remaining 1 tablespoon oil.
Season with the salt and black pepper.
Pour over the rice.
Add the chickpeas, corn, peas, tomatoes, and onions.
Toss to combine.
Sprinkle with the cilantro (if using).
Serve warm or cold.