Brown Rice Salad - cooking recipe

Ingredients
    1 2/3 cups uncooked brown rice
    2 1/2 cups water
    1 cup low fat sour cream
    1 tablespoon red wine vinegar
    1 tablespoon fresh lime juice
    2 teaspoons honey
    1/2 teaspoon ground cumin
    1/4 teaspoon chili powder
    1/4 teaspoon salt
    1/8 teaspoon black pepper
    2 slices bacon
    1 cup diced red bell pepper
    1 cup chopped green onions
    1/2 cup frozen green peas, thawed
    1/4 cup toasted almond slices
    2 tablespoons chopped cilantro
Preparation
    Place rice and water in a medium saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 45 to 60 minutes.
    In a medium bowl, mix the sour cream, red wine vinegar, lime juice, honey, cumin, chili powder, salt, and pepper. Refrigerate until ready to use.
    Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
    In a large bowl, mix the rice, dressing mixture, bacon, bell pepper, green onions, peas, almonds, and cilantro. Chill at least 1 hour before serving.

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