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Light Southwest Confetti Rice Salad

6 servings

• 2 cups fat-free chicken broth
• 1 cup long-grain brown rice
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/3 cup chopped fresh cilantro
• 1/2 cup grated zucchini
• 1/2 cup grated carrot
• 3/4 cup celery, diced
• 1 can (15 ounces) black beans
• 1 can (4 ounces) diced green chiles
• 2 tablespoons red-wine vinegar
• 2 tablespoons water
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon fresh minced garlic
• 1/2 teaspoon salt

In a medium saucepan, bring the chicken broth and rice to a boil. Cover and reduce the heat to low. Cook for 35 to 45 minutes, until rice is tender. Set aside.

In a large bowl, combine the red and green peppers, red onion, cilantro, zucchini, carrot, celery, black beans and chiles. Combine with the cooked rice, and stir to distribute the ingredients evenly.

In a small bowl, combine the vinegar, water, olive oil, lime juice, cumin, garlic and salt. Pour over the rice mixture and mix well. Refrigerate until chilled. May be served cold or at room temperature.

Per serving: 234 calories, 4 g fat, 0 mg cholesterol, 455 mg sodium, 42 g carbohydrates, 11 g protein, 7 g fiber.

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