| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Cooked rice cooled to room temperature |
| 17 |
oz |
Whole kernel corn (canned) drained |
| 1/2 |
c |
Diced poblano pepper |
| 1/2 |
c |
Chopped stuffed green olives |
| 1/3 |
c |
Chopped green pepper |
| 1/3 |
c |
Sliced green onions |
| 1 |
ts |
Crushed red pepper flakes |
| 3 |
tb |
Lime juice |
| 3 |
tb |
Olive oil |
| 1 |
ts |
Crushed garlic |
| 8 |
oz |
Queso fresco* |
|
|
Lettuce leaves |
| 2 |
sm |
Tomatoes; cut into wedges |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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