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Categories:
water long grain rice chicken tomato green bell pepper corn kernels red onion extra-virgin olive oil fresh cilantro white wine mustard jalapeno chile ground cumin salt pepper avocado red leaf
Viewed: 1 - Published at: 10 years agoIngredients
- 1 12 cups water
- 1 cup long-grain rice (I like Jasmine)
- 2 cups diced cooked chicken or 2 cups turkey breast
- 34 lb ripe plum tomato, seeded and diced
- 1 cup diced green bell pepper
- 1 cup corn kernels, cooked fresh or 1 cup frozen corn kernel, thawed
- 13 cup diced red onion
- 12 cup extra virgin olive oil
- 6 tablespoons chopped fresh cilantro
- 3 tablespoons white wine or 3 tablespoons rice wine vinegar
- 1 tablespoon Dijon mustard
- 1 large jalapeno chile, seeded and minced very fine
- 1 14 teaspoons ground cumin
- 34 teaspoon salt
- 34 teaspoon pepper
- avocado, slices (to garnish)
- red leaf lettuce (to garnish)
Method
- Bring the water to a boil, stir in the rice, bring to the boil again, cover and turn heat down to low.
- Cook until tender, about 15-20 minutes.
- Transfer the rice to a large bowl and add the chicken, tomato, bell pepper, corn and red onion.
- Toss to combine.
- Whisk together all the ingredients for the dressing, and pour over top of the salad, then toss again.
- The salad should be covered and refrigerated for at least 3 hours, but is better if left overnight.
- To serve, arrange the lettuce leaves in a shallow bowl, spoon the salad on top, garnish with avocado slices.
- Notes: Please don't leave out the cilantro or jalapeno.
- This is not a spicy dish, but those items are very important.
- My husband hates cilantro, but loves this dish.
- I like to serve this salad with fresh tortillas, or corn cakes.
