| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
Vegetarian |
Salads, Vegetarian |
2 |
Servings |
INGREDIENTS
| 1 |
c |
Cooked rice; cooled (cooked in chicken broth) |
| 1/2 |
c |
Chopped fresh tomatoes |
| 2 |
|
Jalapeno peppers; minced |
| 2 |
tb |
Red wine vinegar |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Snipped fresh cilantro OR- parsley |
| 1 |
|
Garlic clove; minced |
| 1/2 |
ts |
Basil |
| 1/4 |
ts |
Crushed thyme |
INSTRUCTIONS
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
* 2.6 g. protein
* 6.8 g. fat
* 23.5 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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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