rice and carrot salad... 25 minutes

the goods:

1 cup long-grain white rice

3 medium carrots, shredded

1 mild green chile, such as Anaheim, thinly sliced

1/2 cup chopped fresh parsley

1/4 small red onion, diced small

1 tablespoon rice vinegar

1 teaspoon sugar

In a medium saucepan, bring rice and 1 and 1/2 cups water to a boil over high. Stir, cover, and reduce heat to low. Cook rice 15 minutes, remove from heat, and let stand covered, 5 minutes. Transfer rice to a large bowl. Add carrots, chile, parsley, onion, vinegar, and sugar. Season with salt and pepper and toss to combine.