Rice Salad

• 2 (14 1/2 oz.) cans chicken broth
• 1/2 c. water
• 1 to 2 lb. long grain rice
• 2 bay leaves
• 2 (15 oz.) cans black beans, drained and rinsed
• 2 bell peppers (red)
• 1 green pepper
• 1 medium red onion
• 1 small fresh cilantro (optional)
• 1/2 c. olive oil
• 3 Tbsp. orange juice
• 2 Tbsp. red wine vinegar
• 2 tsp. ground cumin
• 1 tsp. chili powder

1. Bring water and chicken broth to a boil.
2. Add rice and bay leaves.
3. Cover and cook on low 20 minutes until liquid is absorbed.
4. Transfer rice into large bowl and fluff.
5. Mix in all other ingredients.
6. Season with salt and pepper.
7. Cover and refrigerate.
8. Makes about 20 servings.

chicken broth, water, long grain rice, bay leaves, black beans, bell peppers, green pepper, red onion, fresh cilantro, olive oil, orange juice, red wine vinegar, ground cumin, chili powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=651065 (may not work)