Rice Salad Ole' -

- (cooked in chicken broth) 1/2 c Chopped fresh tomatoes

2 Jalapeno peppers; minced

2 tb Red wine vinegar

1 tb Vegetable oil

1 ts Snipped fresh cilantro

-OR- parsley 1 Garlic clove; minced

1/2 ts Basil

1/4 ts Crushed thyme

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 1/2 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