RICE SALAD


1 small Onion cut into 1/4 inch dice	3/4 cup cooked baby Lima Beans
1 tbsp. Olive oil	3/4 cup cooked red kidney Beans
1 cup uncooked long grain Rice	skinless and boned Chicken breast, shredded
1/4 tsp. Chili powder	1 small smoked spicy Sausage (Turkey or Cajun) cut into small pieces, optional
1/8 tsp. Tumeric	2 tbsp. chopped Cilantro or flat-leaf Parsley
inch piece of Cinnamon stick	6 Lime wedges for garnish
3 &; cups defatted Chicken broth	lb sugar snap Peas, blanched
Salt and freshly ground black Pepper	cup, diced 1/4 inch, red bell Peppers
2 tsp. finely ground Lime zest

Heat oil in large heavy saucepan. Add onions, reduce heat, stirring for 10 minutes or until onion is wilted. Add rice and spices; stir to coat. Add the broth, bring to a boil, stir and reduce heat to median low and simmer, covered, for 20 minutes until the rice is tender. Fluff with a fork and transfer to a large bowl. Season with salt, pepper and lime zest.

Toss in peas, bell pepper and beans. Add the shredded chicken, sausage and cilantro. Adjust the seasonings and serve in small bowls. Serve at room temperature with lime wedges. Serves 6.