Black Bean And Rice Confetti Salad - cooking recipe

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

Preparation

Bring chicken broth and water to boil in heavy large saucepan.
Add rice and bay leaves.
Bring to boil.
Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).
Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
Season salad to taste with salt and pepper.
Cover and refrigerate. Serve chilled.