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Rice Salad Ole'

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Submitted by Becca_1

YIELD

2 servings

PREP

30 min

COOK

0 min

READY

2 hrs

Ingredients

1 237
CUP ML RICE
cooked in chicken broth, cooled
½ 118
CUP ML TOMATOES
fresh, chopped
2 2
EACH EACH JALAPEÑO PEPPER
minced *
2 3E+1
TABLESPOONS ML RED WINE VINEGAR
1 15
TABLESPOON ML VEGETABLE OIL
1 5
TEASPOON ML CILANTRO
fresh, snipped, or parsley
1 1
CLOVES CLOVES GARLIC
minced
½ 2.5
TEASPOON ML BASIL *
¼ 1.3
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 162g (5.7 oz)
Amount per Serving
Calories 407 15% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 26g 26%
Dietary Fiber 2g 7%
Sugars g
Protein 15g
Vitamin A 8% Vitamin C 12%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
 

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