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