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Recipe Summary

Yield:
5 (1-cup) servings.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Oxmoor House Cooking Light Collection

Nutrition Facts

125 calories; calories from fat 22%; fat 3g; saturated fat 0.4g; mono fatg; poly fatg; protein 2.6g; carbohydrates 23.1g; fiberg; cholesterolmg; ironmg; sodium 124mg; calciummg.