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Rice salad ole'

Yield: 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

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