Sante Fe Rice Salad - cooking recipe

Ingredients

4 c. cooked rice
6 to 8 green onions, sliced very thin
1 tomato, coarsely chopped
1 1/2 c. homemade salsa or 12 oz. jar from store
1 (15 oz.) can black beans, drained
3 jalapeno peppers, seeded and diced
1 tsp. cinnamon
1/2 tsp. cumin

Preparation

Place rice in a large bowl.
Cut up all the ingredients.
Add onions, tomato, salsa, beans, peppers, cinnamon and cumin.
Stir gently, but combine well.
Refrigerate about an hour, or a little less, before serving time.
The rice takes on a rosy glow from the salsa, making this an attractive and mildly spicy dish to serve with other southwestern style food.