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Rice Salad Ole

Ingredients
 

1 cup cooked rice, cooled (cooked in chicke
1/2 cup chopped fresh tomatoes
2 jalapeno peppers, minced
2 tbsp red wine vinegar
1 tbsp vegetable oil
1 tsp snipped fresh cilantro or- parsley
1 garlic clove, minced
1/2 tsp basil
1/4 tsp crushed thyme



 
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Preparation
 
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

 

 
Servings:
2


 

 

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