Rice salad ole'
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Cooked rice; cooled (cooked in chicken broth) |
| ½ | cup | Chopped fresh tomatoes |
| 2 | Jalapeno peppers; minced | |
| 2 | tablespoons | Red wine vinegar |
| 1 | tablespoon | Vegetable oil |
| 1 | teaspoon | Snipped fresh cilantro OR- parsley |
| 1 | Garlic clove; minced | |
| ½ | teaspoon | Basil |
| ¼ | teaspoon | Crushed thyme |
Directions
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