Bean and Rice Summer Salad

3 cups cold cooked rice 1 (15-oz.) can pinto beans, rinsed and drained 1 (15-oz.) can black beans, rinsed and drained 1 (10-oz.) package frozen peas 1 cup sliced celery

1 medium red onion, chopped 2 (4-oz,) cans diced green chili peppers, drained 1/4 cup snipped cilantro or parsley 1 cup (8 oz.) Italian salad dressing Sprigs of cilantro for garnish

Directions:
In a 3 quart container, combine all ingredients. Toss gently to mix. Cover and chill thoroughly, up to 24 hours. Place in a serving bowl. Garnish with cilantro sprigs. 16 servings.

Notes:

Cumin Rice

2 tablespoons butter 1/4 cup finely chopped onion 1 teaspoon minced garlic 1 cup long-grain white rice 1/2 teaspoon ground cumin

Salt and pepper to taste 1-1/2 cups chicken broth 1 teaspoon dried parsley 1/2 tsp. dried thyme 1 bay leaf

Directions:
Melt 1 tablespoon of the butter in a heavy saucepan with a tight-fitting lid. Add the onion and garlic; cook until wilted. Add the rice, cumin, salt and pepper. Stir briefly over low heat until the grains are coated with butter. Stir in the broth. Add the parsley, thyme, and bay leaf. Bring to a boil; cover and simmer for 17 minutes over low heat. Discard bay leaf. Using a fork, gently stir in the remaining butter. Serve immediately or keep warm in the oven until serving time. (4 servings.)

Notes:
This rice has a Latin American flavor though it's not "hot."

Black Beans and Rice

2 cups water 1 cup white long-grain rice 1 tablespoon olive oil 1/4 cup chopped onion 1/4 cup chopped jalapeño peppers

2 medium tomatoes, chopped 1 ear corn, cut from the cob 1 teaspoon crushed garlic 1 can black beans

Directions:
Prepare vegetables. Place water in a 1-1/2 quart saucepan and bring to a boil. Add rice, reduce heat, cover and simmer for 16 minutes. Meanwhile, saute the onion and jalapeños in a large heavy skillet over medium heat until softened (just a couple minutes). Add tomatoes, corn and garlic. Cook over medium heat for three minutes. Add beans, stir and heat through. Serve hot over hot rice.

Notes:
If this were in a white cheese sauce instead of a tomato sauce, it would remind me of a wonderful black beans and rice dish we ate in Santa Cruz, Bolivia.

Cheesy Baked Chicken and Rice

1 can Campbells Cream of Chicken soup
1-1/3 cups water
3/4 cup uncooked white regular long-grain rice (NOT instant rice)
1/4 cup minced onion
2 cups frozen peas
1/4 teaspoon pepper
4 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
1 cup shredded cheddar cheese

Directions:
Preheat oven to 375°. Mix soup, water, uncooked rice, onion, pepper, and peas in an 7x11-inch baking dish. Lay chicken breast halves on top. Cover tightly with foil and bake for 45 minutes or until chicken is cooked through and rice is done. Remove the foil and lift out the chicken. Stir rice; sprinkle half the cheese evenly over it and toss lightly. Replace the chicken and sprinkle remaining cheese over top. Return to the oven briefly until cheese is melted. (Serves 4.)

Notes:
The chicken breasts are safely cooked when the meat is not pink and the internal temperature is at least 170°.