Black beans and rice salad with orange chili vinaigrette

This is kind of a recipe in progress. The first recipe below is the original recipe. Listed after that is what I did today. I essentially cut the recipe in half, messing around some with proportions. I started with leftover cooked brown rice. I also used orange juice concentrate since I didn't have any OJ ready to go. Extra strong orange flavor can't hurt. And, I cut the oil in half (well, technically 1/4) because I like less oily vinaigrettes. You can serve this as a main dish lunch or as a side dish with grilled chicken. I served mine on a bed of spinach with grape tomatoes and a side of jack cheese. This is a good way to use leftover rice or rice you froze for a time when you needed a quick meal. See my oven baked brown rice recipe. When I come up with a more standard way of making this salad, I'll update.

BLACK BEAN AND RICE SALAD

INGREDIENTS

2 14oz cans chicken broth

½ cup water

1 1 LB package long-grain rice

2 bay leaves

2 15oz cans black beans, drained, rinsed

2 red bell peppers, diced

1 green bell pepper, diced

1 medium red onion, diced

1 medium bunch fresh cilantro, chopped

½ c olive oil

3 T orange juice

2 T red wine vinegar

2 tsp ground cumin

1 tsp chili powder

Bring chicken broth and water to a boil in a heavy large saucepan. Add rice and bay leaves. Bring to a boil. Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.

Transfer rice to a large bowl and fluff with a fork. Mix in remaining ingredients. Season to taste with salt and pepper. Cover and refrigerate. Can be prepared 1 day ahead.

MY VERSION

2 1/2 c cooked brown rice

1 can black beans, drained and rinsed

1/2 green pepper, chopped (3/4 c)

1/3 c red onion, chopped

1/4 C fresh cilantro, chopped

Vinaigrette:

1 T orange juice concentrate

1 T water

1 T red wine vinegar

1 tsp chili powder

1 tsp cumin

2 T olive oil

Whisk the vinaigrette together. Mix in remaining salad ingredients. Stir in vinaigrette. Season to taste with salt and pepper. Cover and refrigerate. Can be prepared 1 day ahead.