2 Servings 50 min Cook
2 Tbsp Brown Rice
1/4 Cup Water
1/4 Tsp Olive Oil
1 Dash Salt
2 Cup, chopped Collards
2 Cup Black Beans
2 Cup Peas
1 Cup Corn
1/2 Cup Pace Diced Green Chilies
2 Tbsp Olives
1 Cup cherry tomatoes Cherry Tomatoes
1 Dash Salt
1 Dash Pepper
Bring the brown rice, water, olive oil, and 1//2 teaspoon salt to a boil in a saucepan.
Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes.
Scrape into a mixing bowl, fluff with a fork, and refrigerate to room temperature
Stir the collard greens, black beans, green peas, corn, green chiles, olives, and tomatoes into the cooled rice until evenly mixed.
Season to taste with salt and pepper before serving.
