Rice Salad with Roasted Chiles

Yield: 5 (1-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 125
  • Calories from fat: 22%
  • Fat: 3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.6g
  • Carbohydrate: 23.1g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 124mg
  • Calcium: 0.0mg

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

Preparation

  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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