Black Bean and Rice Confetti Salad

Ingredients

• 2 (14 1/2 ounce) cans chicken broth
• 1/2 cup water
• 1 (1 lb) package long-grain rice (2 cups uncooked)
• 3 bay leaves
• 2 (15 ounce) cans black beans, drained, rinsed
• 2 red bell peppers, diced
• 1 medium red onion, diced
• 1 bunch fresh cilantro, chopped
• 1/2 cup olive oil
• 6 tablespoons lime juice
• 3 tablespoons red wine vinegar
• 3 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt

Directions

1. 1

   Bring chicken broth and water to boil in heavy large saucepan.

2. 2

   Add rice and bay leaves.

3. 3

   Bring to boil.

4. 4

   Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.

5. 5

   Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).

6. 6

   Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.

7. 7

   Season salad to taste with salt and pepper.

8. 8

   Cover and refrigerate. Serve chilled.