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Mardi Gras Rice and Corn Salad

Mardi Gras Rice and Corn Salad

Provided by Tommy C. Simmons
Adapted recipe from the American Institute for Cancer Research.
Serves 12.

3 cups water
3 chicken bouillon cubes or 3 tbls. chicken broth
1 1/2 cups Blanca Isabel purple rice
3/4 cup corn kernels (frozen and defrosted or canned)
2 whole green onions, sliced
1/4 to 1/2 cup (according to taste) finely chopped mint
3 tbls. coarsely chopped walnuts or pecans
2 tbls. chopped red onion
1 tbl. Steen’s cane vinegar (or apple cider vinegar)
1 tbl. extra virgin olive oil
Salt and black pepper, to taste

Bring water to boil. When boiling, dissolve chicken bouillon cubes or stir in chicken broth. Add rice, stir, bring to a boil, lower temperature to low or simmer, put top on pot and cook for approximately 30 minutes or until liquid is absorbed and rice is cooked through. Remove from burner and let rice cool slightly for 15 minutes.
Spoon warm rice into a large bowl. Combine with corn, green onions, mint, nuts, and red onion.
In a small bowl, whisk together the vinegar and olive oil, then add to the rice mixture. Toss to combine. Season to taste with salt and pepper. If possible, cover and let stand for 30 minutes before serving to allow flavors to develop. Keeps three days in refrigerator if tightly covered. Pack in cooler to take to a tailgate party and keep chilled until ready to serve.
As seen on GardenSmart.


Blanca Isabel Purple Rice with spices

*Tomatoes, green peppers, garlic and onions must be finely diced and cut into very thin small pieces before cooking.

1 cup of Blanca Isabel Purple Rice
2 spoonful of finely diced tomatoes
1 spoon of finely diced green peppers (chilli verde)
½ spoon of finely diced garlic
1 ½ spoonful of finely diced onions
1 teaspoon of salt
On the frying pan, add a little bit of oil, and add all ingredients together at medium-high heat. Stir 2-3 minutes until the onions begin to brown. Add a cup of Blanca Isabel Purple Rice and stir it until all ingredients are fried/golden-brown. When all ingredients are fried/golden-brown then add 2 cups of water; test the salinity of the dish and based on that, add one teaspoon of salt to taste. Then cover pan for 15-18 minutes at medium-high heat.

Total time to prepare: 20-25 minutes.


Healthy Mexican Fusion with Blanca Isabel Purple Rice

Courtesy of Chef June Paganibrice

Add 1 cup of purple rice to 1 3/4 or 2 cups of boiling water and chicken broth in a two quart pot.
Reduce heat to low and cook until all water is adsorbed by the rice, about 15-18 minutes.
Remove from heat, fluff with fork and cover for about 5 minutes.
Refried Peruvian or Peruana beans in olive oil with red onion and garlic.
The tomato salsa is made with roasted heirloom tomatoes and the shrimp is a simple sauté.


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