Combine rice, onion, jicama, olives, and peppers in large bowl; set aside. Heat 1 tablespoon oil in large skillet over medium heat. Add ham; cook 2 to 3 minutes stirring constantly. Add to rice mixture. Combine remaining oil, vinegar, garlic, cumin, chili powder, salt and pepper in small jar with lid. Shake to blend. Drizzle dressing over salad. Source: Viva Arroz! Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usarice.zip
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|Serving Size: 1 Serving (469g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 36 (7%)|
|Amt Per Serving||% DV|
|Total Fat 4g||5 %|
|Saturated Fat 0.9g||5 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 11mg||3 %|
|Sodium 303.3mg||10 %|
|Potassium 400.4mg||11 %|
|Total Carbohydrate 92.8g||27 %|
|Dietary Fiber 10.6g||43 %|
|Sugars, other 82.1g|
|Protein 18.2g||26 %|
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Calories per serving: 489
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