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| 3/4 Tasse | brown rice |
| 1 1/2 Tasse | water |
| 1 | Lime, juiced |
| 2 Esslöffel | olive oil |
| 2 | Dried red chiles, crushed |
| 1 klein | onion finely diced |
| 4 | cloves garlic minced |
| 1 mittel | Carrot finely diced |
| 1 | Celery stalk finely diced |
| 1/2 Tasse | Corn kernels, thawed |
| 1 gross | Tomato chopped |
| 1 1/2 Teelöffel | Cumin powdered |
| 1/2 Teelöffel | Coriander powder |
| 4 Esslöffel | Salsa |
| | salt |
| | pepper |
| 1 | Handful parsley, chopped |
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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.
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