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Rice Salad with Roasted Chiles

Yield 5 (1-cup) servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

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

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