Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Cooked rice 1 ts Crushed red pepper flakes
- cooled to room temperature 3 tb Lime juice
17 oz Whole kernel corn (canned) 3 tb Olive oil
-- drained 1 ts Crushed garlic
1/2 c Diced poblano pepper 8 oz Queso fresco*
1/2 c Chopped stuffed green olives Lettuce leaves
1/3 c Chopped green pepper 2 sm Tomatoes; cut into wedges
1/3 c Sliced green onions

Combine rice, corn, poblano pepper, olives, green pepper, red pepper,
green onions, and red pepper flakes; set aside. Mix lime juice, oil,
and garlic; add to rice mixture. Just before serving add crumbled
cheese and toss lightly. Serve on lettuce leaves; garnish with
tomato wedges.

*Substitute a very mild feta cheese for queso fresco, if desired.

Source: Viva Arroz! Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias

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