Four Corners Pintos and Rice Salad

August 27, 2018

Directions

1Cook rice in broth and butter. Cool

2Add beans, scallions, onion, cilantro, pepper, cumin and pine nuts. Mix well.

3Add enough salsa to make rice mixture flavorful and moist.

4Refrigerate for several hours.

5Serve on a bed of chopped greens. Garnish with tomatoes and chili.

4 cups chicken broth

2-4 tbsp Butter

2 cups long grain white rice

4 cups cooked pinto beans (2 cans drained and rinsed)

1/4 cup green onions, sliced

1/2 cup onion, minced

1 bunch of fresh cilantro, chopped

1 tsp black pepper

1 tsp ground cumin

6 oz. pine nuts

salsa to taste

6 cups arugula/greens mix

2 pints cherry tomatoes, halved

green chiles

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