Rice salad ole'

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

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