Photo by: morguefile / kittenpuff1
This chilled Rice Salad is sure to add a little more heat to your Cincinnati summer with the jalapeno peppers.
Rice Salad
14 ounce chicken broth
1 cup uncooked white rice
15 ounce corn, drained
14 ounce diced tomatoes, drained
1/4 cup jalapeno peppers, drained and chopped *
In a saucepan, add the chicken broth and 1/4 cup water. Bring to a boil.
Add the rice to the boiling water. Cook the rice according to the package directions.
Chop the jalapeno peppers about 1/4 inch long. Remember to use latex gloves and wash your hands afterward.
After the rice is cooked, add the corn, tomatoes and peppers to the rice and stir well.
Allow the salad to cool and place in the refrigerator to chill.
* If you like your peppers mild, you can use a 4 ounce can of mild diced chilies instead.
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