Rice Salad Ole'

Yields:	2 servings
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1	cup	rice	cooked in chicken broth, cooled
1/2	cup	tomatoes	fresh, chopped
2	each	jalapeno peppers	minced
2	tablespoons	red wine vinegar
1	tablespoon	vegetable oil
1	teaspoon	cilantro	fresh, snipped, or parsley
1	cloves	garlic	minced
1/2	teaspoon	basil
1/4	teaspoon	thyme	crushed

Combine rice, tomatoes and peppers in medium bowl.

Whisk remaining ingredients in small bowl; pour over rice mixture.

Chill 2 to 3 hours so flavors will blend.

Stir before serving.

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Nice recipe!Easy to make on-the-go.

Reviewed by Erikg89