Rice Salad with Roasted Chiles

Oxmoor House
5 (1-cup) servings.


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4 whole fresh green chiles (about 10 ounces)
1 cup chopped sweet red pepper
1 medium cucumber, peeled, thinly sliced, and cut in half
2 cups cooked long-grain rice (cooked without salt or fat)
1/2 cup frozen whole-kernel corn, thawed
1/2 teaspoon grated lime rind
2 1/2 teaspoons fresh lime juice
3 tablespoons minced shallots
2 tablespoons chopped fresh cilantro
2 tablespoons red wine vinegar
2 tablespoons olive oil
1 tablespoon water
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon brown sugar


Cut chiles in half lengthwise; remove and discard seeds and membranes. Place chiles, skin side up, on a baking sheet, and flatten with palm of hand. Broil 5 1/2 inches from heat (with electric oven door partially opened) 10 to 15 minutes or until charred. Place chiles in ice water until cool. Remove from water; peel and discard skins.

Chop chiles, and place in a large bowl. Add red pepper and next 5 ingredients; toss well.

Combine shallots and remaining ingredients in a jar. Cover tightly, and shake vigorously. Pour over rice mixture; toss gently. Cover and chill thoroughly.

Created date

August 2009

Nutritional Information

Calories 125
Caloriesfromfat 22 %
Fat 3 g
Satfat 0.4 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.6 g
Carbohydrate 23.1 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 124 mg
Calcium 0.0 mg