In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 mins. Remove from heat. Let stand for 5 mins or until rice is tender. Rinse rice with cold water and drain. Place in a large bowl.
In a small skillet, saute the green pepper, onion, carrot and garlic in oil until crisp-tender. Add the rice. Stir in the corn, beans (if desired), tomatoes, peanuts and cilantro.
In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture and stir to coat. Cover and refrigerate until serving.
Originally Submitted
9/10/2006
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You can add this Southwestern Rice Salad recipe to your own private DesktopCookbook.
