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Rice Salad Ole' Recipe
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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 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
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