---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Rice Salad Olé
 Categories: Salads, Vegetarian
      Yield: 2 servings
 
      1 c  Cooked rice; cooled
           - (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
 
  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.
  
  Each serving provides:
  * 164 calories
  * 2.6 g. protein
  * 6.8 g. fat
  * 23.5 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
 
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