Recipe - Southwest Chicken Bean And Rice Salad

1 pt Water
1 One fourth cup Chicken broth
1 One half cup Longgrain rice
6 Chicken breasts boned,
Skinned
1 One half tablespoon Olive oil
2 teaspoon Ground cumin
2 15 ounce cans
Drained
1 Bell pepper chopped
One half Red onion chopped
One fourth cup Cilantro lightly packed
3 tablespoon Lime juice fresh
2 lg Garlic cloves
Black beans rinsed and

I fix this (and double it) to take to pot luck lunches; today it is on its
way to a dog show. I like to have it once a month anyway. It has great
flavor and it is a complete meal. Great for a cool summer dinner.

Bring 2 cups of water and 1 cup of chicken broth to boil in a heavy medium
sauce pan. Add rice. Season with salt and pepper; reduce heat to low. Cover
and simmer until rice is tender and liquid is absorbed, about 20 minutes.
Tranfer rice to large bowl and cool.

Preheat broiler. Place chicken on heavy broilerproof pan. Brush chicken
with One half tbs of olive oil. Season with salt and pepper sprinkle with 1 tsp.
cumin. Broil chicken until cooked through, about 10 minutes. Cool and cut
into 1 inch pieces.

Add chicken, black beans, corn, bell pepper, red onion and cilantro to
rice in boil. Combine remaining One fourth cup chicken broth, remaining
tablespoon olive oil, remaining teaspoon cumin, lime juice and garlic in
blender. Process until garlic is finely minced. Season to taste with salt
and pepper. Pour dressing over salad in bowl and toss well.

(Can be prepared up to four hours ahead. Cover and refrigerate.)

EATL Gary Watson /\ Santa Cruz Mtns. / \/\ Nirvana, with an
Los Gatos, CA / /\/ \ ocean view... / / \ \ ~~~~~~~~~~~~~~~~

Recipe By : Bon Appetit Light & Easy Special Edition

From: "Jim Sposato" Date:

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip