Yield: 8 servings
|2 cups||Cooked rice cooled to room temperature|
|17 ounces||Whole kernel corn (canned) drained|
|½ cup||Diced poblano pepper|
|½ cup||Chopped stuffed green olives|
|⅓ cup||Chopped green pepper|
|⅓ cup||Sliced green onions|
|1 teaspoon||Crushed red pepper flakes|
|3 tablespoons||Lime juice|
|3 tablespoons||Olive oil|
|1 teaspoon||Crushed garlic|
|8 ounces||Queso fresco*|
|2 smalls||Tomatoes; cut into wedges|
Combine rice, corn, poblano pepper, olives, green pepper, red pepper, green onions, and red pepper flakes; set aside. Mix lime juice, oil, and garlic; add to rice mixture. Just before serving add crumbled cheese and toss lightly. Serve on lettuce leaves; garnish with tomato wedges.
*Substitute a very mild feta cheese for queso fresco, if desired.
Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias