Rice Salad Ole'
Yield
2 servingsPrep
30 minCook
0 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
cooked in chicken broth, cooled |
|
| ½ | cup |
tomatoes
fresh, chopped |
|
| 2 | each |
jalapeño pepper
minced |
*
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
cilantro
fresh, snipped, or parsley |
|
| 1 | cloves |
garlic
minced |
|
| ½ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
thyme
crushed |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
cooked in chicken broth, cooled |
|
| 118 | ml |
tomatoes
fresh, chopped |
|
| 2 | each |
jalapeño pepper
minced |
*
|
| 3E+1 | ml |
red wine vinegar
|
|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
cilantro
fresh, snipped, or parsley |
|
| 1 | cloves |
garlic
minced |
|
| 2.5 | ml |
basil
|
*
|
| 1.3 | ml |
thyme
crushed |
*
|
Directions
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.
