Black Bean and Rice Salad

    2 (14 1/2 ounce) cans chicken broth
    1/2 cup water
    1 (1 pound) package long-grain rice
    2 bay leaves
    2 (15 ounce) cans black beans, drained, rinsed
    2 red bell peppers, diced
    1 green bell pepper, diced
    1 medium red onion, diced
    1 medium bunch fresh cilantro, chopped
    1/2 cup olive oil
    3 tablespoons orange juice
    2 tablespoons red wine vinegar
    2 teaspoons ground cumin
    1 teaspoon chili powder
    Lettuce leaves
    Fresh cilantro sprigs

Bring chicken broth and water to boil in heavy large saucepan. Add
rice and bay leaves. Bring to boil. Reduce heat to low, cover and
cook until liquid is absorbed, about 20 minutes.

Transfer rice to large bowl and fluff with fork. Mix in black beans,
bell peppers, red onion, chopped cilantro, oil, orange juice,
vinegar, cumin and chili powder. Season salad to taste with salt and
pepper. Line platter with lettuce leaves. Mound salad on platter.
Garnish with fresh cilantro sprigs and serve.