Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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