MEXICAN BEANS AND RICE SALAD

• 1 cup long gram rice, cooked
• 1 tsp olive oil
• 1 cup onion, chopped
• 1 cup celery, sliced
• 1 clove garlic, minced
• 15 oz red beans, cooked
• 8 oz tomato sauce
• 1/2 cup water
• 2 tsp chilli powder
• 1/2 tsp chilli flakes
• 1 tsp pepper

• Cut broccolli into small florets and wash well, soak in salted water for 10-15 min and drain.
• Peel and roughly chop onion and garlic, wash and chop celery stalk.
• Dry roast almonds on medium heat till the skin changes colour slightly.Remove from heat. Cool it and slice them.
• Add broccolli and continue to cook without covering the pan. Cook for 5-7 min till broccolli becomes tender.
• Remove from fire, cool and puree it in a blender.
• Add milk to pureed broccolli, mix well. Bring to boil again.
• Add salt and white pepper powder to taste, stir in roasted almonds and serve hot.