Ingredients
1-1/3 cups water2/3 cup uncooked long grain rice3/4 cup chopped green pepper1/2 cup chopped red onion1 medium carrot, chopped1 tablespoon canola oil3 garlic cloves, minced1 package (16 ounces) frozen corn, thawed1 can (15 ounces) black beans, rinsed and drained2 medium plum tomatoes, chopped1 cup salted peanuts1/3 cup minced fresh cilantro2/3 cup olive oil1/3 cup lemon juice1/2 to 1-1/2 teaspoons cayenne pepper1/2 teaspoon ground cumin
Preparation
In a large saucepan, bring water and rice to a boil. Reduce heat; cover and simmer for 15 minutes. Remove from the heat. Let stand for 5 minutes 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 and carrot in oil until crisp-tender. Add garlic; cook 1 minute longer. Add to rice. Stir in the corn, beans, tomatoes, peanuts and cilantro.
In a small bowl, combine the oil, lemon juice, cayenne and cumin. Pour over rice mixture; stir to coat. Cover and refrigerate until serving.
