Mexican rice salad

Ingredients for 4 servings:

• 2 cup(s) rice (e.g. brown rice, parboiled rice, also mixed with wild rice)
• 4 cups vegetable broth
• 100 g peas, frozen
• 2 bell peppers, red or yellow
• 2 spring onions
• 150 g corn (can), drained
• 1 can kidney beans, drained
• 2 tbsp vinegar
• 3 tbsp rapeseed oil, olive oil or walnut oil)
• 7 tbsp cream
• 140 g tomato paste
• Salt
• Sugar
• Cayenne pepper
• Paprika powder, sweet
• Herbs (e.g. thyme, basil, lavender)
• 125 g feta cheese

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 35 minutes

A slightly different rice salad, ideal for grilling!

Cook the rice in the vegetable broth according to the package instructions, then let it cool. Boil the peas in water for about 3 minutes, then rinse and let it cool. Finely chop the bell peppers and spring onions. Mix the vegetables with the rice and stir in the corn and kidney beans. For the dressing, combine the vinegar, oil, cream, and tomato paste. Season to taste with salt, sugar, cayenne pepper, paprika, and herbs. Mix with the rice and vegetables and let it stand for at least 2 hours (or longer). Then season again to taste. To serve, sprinkle the crumbled feta cheese over the rice salad.