Title: Salsa laced rice salad
 Categories: Salads, Side dish, Rice, Vegetables, Mark's
      Yield: 6 Servings
 
    3/4 c  Brown rice
  1 1/2 c  Water
      1 ea Lime, juiced
      2 tb Olive oil
      2 ea Dried red chiles, crushed
      1 sm Onion, finely diced
      4 ea Garlic cloves, minced
      1 md Carrot, finely diced
      1 ea Celery stalk, finely diced
    1/2 c  Corn kernels, thawed
      1 lg Tomato, chopped
  1 1/2 ts Cumin powder
    1/2 ts Coriander powder
      4 tb Salsa
           Salt & pepper, to taste
      1 ea Handful parsley, chopped
 
  Bring water to a boil, stir in the rice & cook until all the liquid
  has been absorbed.  Transfer to a large mixing bowl & immediately
  squeeze the lime juice over the still warm rice.
  
  While the rice is cooking, heat oil in a large skillet & saute the
  chile, for a few seconds.  As soon as it darkens, stir in the onion,
  garlic, carrot & celery.  Saute for 5 minutes.  Stir in the corn &
  saute for another couple of minutes.  Stir in the tomatoes & spices &
  saute for 2 more minutes.  Remove from heat & transfer to the
  prepared rice. Add the remaining ingredients & mix well.  Cover &
  refrigerate until ready to be served.
  
  Serve as a side dish for a Mexican meal.