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.