Recipe - Rice Salad Ole

1 cup Cooked rice; cooled
(cooked in chicken broth)
One half cup Chopped fresh tomatoes
2 Jalapeno peppers; minced
2 tablespoon Red wine vinegar
1 tablespoon Vegetable oil
1 teaspoon Snipped fresh cilantro
OR parsley
1 Garlic clove; minced
One half teaspoon Basil
One fourth teaspoon 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip