Ingredients Jump to Instructions ↓

  1. 3 cups cooked rice, cooled to room temperature

  2. 1 (17-ounce) can whole kernel corn, drained

  3. 1/2 cup diced chile poblano, peeled, and seeded

  4. 1/2 cup chopped green olives with pimientos

  5. 1/3 cup chopped green pepper

  6. 1/3 cup chopped red bell pepper

  7. 1/3 cup sliced green onions

  8. 1 teaspoon crushed red pepper

  9. 3 tablespoons lime juice

  10. 3 tablespoons olive oil

  11. 1 teaspoon garlic, crushed

  12. 8 ounces "queso fresco" or a very mild feta cheese, crumbled

  13. Lettuce leaves

  14. 2 small tomatoes, cut into wedges, for garnish

Instructions Jump to Ingredients ↑

  1. Directions Combine rice, corn, chile, olives, green pepper, red pepper, onions and crushed red pepper in large bowl. Mix lime juice, oil and garlic; add to rice mixture. Just before serving add cheese and toss lightly. Serve on lettuce leaves; garnish with tomato wedges


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