Yield: 2 servings
Measure | Ingredient |
---|---|
1 cup | Cooked rice; cooled (cooked in chicken broth) |
½ cup | Chopped fresh tomatoes |
2 \N | Jalapeno peppers; minced |
2 tablespoons | Red wine vinegar |
1 tablespoon | Vegetable oil |
1 teaspoon | Snipped fresh cilantro OR- parsley |
1 \N | Garlic clove; minced |
½ teaspoon | Basil |
¼ teaspoon | Crushed thyme |
Combine rice, tomatoes and peppers in medium bowl. Whisk remaining ingredients in small bowl; pour over rice mixture. Chill 2 to 3 hours so flavors will blend. Stir before serving.
Each serving provides: * 164 calories * 2⅗ g. protein * 6⅘ g. fat * 23½ g. carbohydrate * 392 mg. sodium * 1 mg. cholesterol Source: Cooking for Two or a Few Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias