Southwestern Rice Salad
2 Cups Converted Rice, Cooked. This is best because it is so nicely separate.
4 Green onions, chopped
2 ribs of Celery, chopped
1 tablespoon Chili Powder
1/2 teaspoon Cumin Powder
2 Teaspoons Paprika
1 16 ounce can Corn
Two tablespoons red wine vinegar
Juice of a Lime
Dash of Worcestershire sauce and Tabasco
Cook rice and cool completely. Add Chili, Cumin Powder, and Paprika and stir until completely mixed. The rice should be colored a reddish orange. Add remaining ingredients. I use the WHOLE can of Corn, including the liquid. You may find that undercooking the rice a little is better for you. Refrigerate. This is a great salad. Add a little fat free italian dressing on top of a bowl full and stir in just as you are ready to eat if you like.