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This colorful and flavorful side dish features the south of the border flavors of cilantro, cumin, and chili powder. For an eye-catching presentation, serve in red bell pepper halves.
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
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
For the Salad, 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. Add beans, red and green bell peppers and onion to rice.
For the Dressing, mix all ingredients in small bowl. Pour over rice mixture; toss gently. Cover.
Refrigerate at least 4 hours to allow flavors to blend.
(Amount per serving)