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Suggest a better descriptionCook rice in salted water as directed on the package. (The rice can be cooked ahead and chilled.) Combine cooked rice, beans, corn, green onion, and sweet pepper in a large bowl. Toss ligtly to mix. Combine oil, lime juice, vinegar, brown sugar, jalapeno pepper, chili powder, cumin and salt in a blender container or food processor bowl. Cover and blend or process until smooth. Pour dressing over rice mixture; toss to coat. Cover and chill until serving time or up to 2 days. Serve at room temperature. Makes 8 to 10 servings. Serve with "Oklahoma Style Brisket Sandwiches" Recipe By : Holiday Celebrations Posted to FOODWINE Digest 24 October 96 Date: Thu, 24 Oct 1996 12:10:44 -0400 From: Laura Hunter
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 135 | ||
Calories from Fat: 47 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.3g | 7 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.4mg | 0 % | |
Potassium 105.2mg | 3 % | |
Total Carbohydrate 21.1g | 6 % | |
Dietary Fiber 1.2g | 5 % | |
Sugars, other 20g | ||
Protein 2.1g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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