Rice Salad with Roasted Chiles



5 (1-cup) servings.

Recipe from

Oxmoor House

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


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.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note