3 cups cooked rice, cooled to room temperature
1 17-ounce can whole kernel corn, drained
1/2 cup diced chile poblano, peeled and seeded
1/2 cup chopped green olives with pimientos
1/3 cup chopped green pepper
1/3 cup chopped red bell pepper
1/3 cup sliced green onions
1 teaspoon crushed red pepper
3 tablespoons lime juice
3 tablespoons olive oil
1 teaspoon garlic, crushed
8 ounces "queso fresco" or a very mild Feta cheese, crumbled
Lettuce leaves
2 small tomatoes, cut into wedges, for garnish
Servings: 6
1. 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.
2. Just before serving add cheese and toss lightly. Serve on lettuce leaves; garnish with tomato wedges.
1 17-ounce can whole kernel corn, drained
1/2 cup diced chile poblano, peeled and seeded
1/2 cup chopped green olives with pimientos
1/3 cup chopped green pepper
1/3 cup chopped red bell pepper
1/3 cup sliced green onions
1 teaspoon crushed red pepper
3 tablespoons lime juice
3 tablespoons olive oil
1 teaspoon garlic, crushed
8 ounces "queso fresco" or a very mild Feta cheese, crumbled
Lettuce leaves
2 small tomatoes, cut into wedges, for garnish
Servings: 6
1. 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.
2. Just before serving add cheese and toss lightly. Serve on lettuce leaves; garnish with tomato wedges.
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