Yield: 1

Ingredients

2 cn chicken broth; (14
-1/2-ounce)
1/2 c water
1 pk long-grain rice; (1-pound)
2 bay leaves
2 cn black beans; drained, rinsed
1 ; (15-ounce)
2 red bell peppers; diced
1 green bell pepper; diced
1 md red onion; diced
1 md bunch fresh cilantro;
-chopped
1/2 c olive oil
3 tb orange juice
2 tb red wine vinegar
2 ts ground cumin
1 ts chili powder
1 lettuce leaves
1 fresh cilantro sprigs

Instructions

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

Transfer rice to large bowl and fluff with fork. Mix in black beans, bell
peppers, red onion, chopped cilantro, oil, orange juice, vinegar, cumin
and chili powder. Season salad to taste with salt and pepper. (Can be
prepared 1 day ahead. Cover and refrigerate.) Line platter with lettuce
leaves. Mound salad on platter. Garnish with fresh cilantro sprigs and
serve.