This is a super yummy recipe that intrigues your taste buds with a variety of flavors which come together even better the next day. I've tweaked this recipe a bit each time I've made it. Alternatives include swapping orange juice for lime juice or green onions for red.

Ingredients

12 serv.

(14 1/2 ounce) cans chicken broth↗2 cans
water↗1⁄2 cup
(1 lb) package long-grain rice (2 cups uncooked)↗1 lb
bay leaves↗3
(15 ounce) cans black beans, drained, rinsed↗2 cans
red bell peppers, diced↗2
medium red onion, diced↗1
bunch fresh cilantro, chopped↗1
olive oil↗1⁄2 cup
lime juice↗6 tablespoons
red wine vinegar↗3 tablespoons
ground cumin↗3 teaspoons
chili powder↗1 teaspoon
salt↗1 teaspoon

Step-by-step instructions

1
Bring chicken broth and water to boil in heavy large saucepan.
2
Add rice and bay leaves.
3
Bring to boil.
4
Reduce heat to low, cover and cook until liquid is absorbed, about 20 minutes.
5
Transfer rice to large bowl and fluff with fork. (If you have time, chill cooked rice overnight).
6
Mix in black beans, peppers, red onion, chopped cilantro, oil, lime juice, vinegar, cumin and chili powder.
7
Season salad to taste with salt and pepper.
8
Cover and refrigerate. Serve chilled.

Source: food.com

Original recipe ↗

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