Rice Salad Ole'

Recipe Ingredients

1 cup	237ml	Cooked rice - cooled (cooked in chicken broth)
1/2 cup	31g / 1.1oz	Fresh tomatoes - chopped
2		Jalapeno peppers - minced
2 tablespoons	30ml	Red wine vinegar
1 tablespoon	15ml	Vegetable oil
1 teaspoon	5ml	Fresh cilantro or parsley - snipped
1		Garlic clove - minced
1/2 teaspoon	2.5ml	Basil
1/4 teaspoon	1.3ml	Crushed thyme

Recipe Instructions

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.

Source:
Cooking for Two or a Few - The USA Rice Council

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