Rice Salad Ole`

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