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Southwest Rice Salad

6 servings

• 1 cup uncooked rice
• 2 cups water
• 2 chicken bouillon cubes
• 1/2 cup chopped green bell pepper
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped red onion
• 1/3 cup chopped fresh cilantro
• 1 small can diced green chilies
• 1/2 cup oil
• 1/4 cup red-wine vinegar
• 1 teaspoon cumin
• 1 teaspoon garlic
• 1 teaspoon salt

In a saucepan, place the rice, water and bouillon cubes. Bring to a boil, reduce heat, cover and cook over low heat until rice is tender.

In a bowl, combine the bell peppers, onion, cilantro and green chiles. In another bowl, whisk together the oil, vinegar, cumin, garlic and salt.

Add the rice to the vegetable mixture. Add the oil and vinegar mixture and stir to combine. Refrigerate.

Per serving: 296 calories, 19 g fat, trace cholesterol, 831 mg sodium, 30 g carbohydrates, 3 g protein, 1 g fiber.

To make a 'Lite' version, I added a few things, reduced a few things and changed some things, and . I named it Confetti Rice Salad because it looks like confetti, with all the beautiful small colored bits. Now this rice salad really is healthy and delicious. This dish is perfect for a potluck or picnic.

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