FIESTA RICE SALAD 🥗🍚 Smokey + Spicy Roasted Corn, Seas

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FIESTA RICE SALAD 🥗🍚 smokey + spicy roasted corn, seasoned chickpeas, tomatoes, cilantro, peppers & lemony goodness served over pillowy rice of your choice! meal by @thedishonhealthy 😍⠀
Follow @veganrecipesideas for more vegan recipes 💚🌱
3-4 tablespoons extra virgin olive oil⠀
2 cups of any rice of your choice⠀
4 cups of water or bone broth (any broth makes it more flavorful! 💯)⠀
1 small onion, finely chopped⠀
2 shallots, finely chopped⠀
4 cloves of garlic, finely minced⠀
sea salt to taste🧂⠀
2 cups of halved cherry tomatoes⠀
one can of small organic chickpeas OR black beans⠀
a handful of chopped organic cilantro⠀
1 cup of finely chopped red or green bell peppers⠀
2 cups of roasted corn (or organic corn) I season mine with paprika, chili powder, cumin, a pinch of Tabasco and garlic powder. About 1/4 tsp each!⠀
In a large saucepan with a lid, heat the extra virgin olive oil & add the shallots and onions. Stir until softened/translucent then add the garlic. Finally, stir in the rice until well coated/mixed with the oil and onions. Add the broth and stir, once it boils: reduce heat to a simmer and cover the saucepan with a lid. Simmer for ~20 mins. Turn off the heat and leave covered for at least another 10 mins so it can fluff up. In a separate bowl:
mix in all the vegetables. Before serving, top over the rice and mix in. Other option: add the vegetables to the rice before you add the broth and have them cook with the rice if you prefer everything warm/sauteed.
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