Tomato Basil Rice Salad

1 cup long grain rice
2 tsp salt
2 cloves garlic, chopped
1/4 cup seasoned rice vinegar
1 Tbsp Vera Jane's Extra-Virgin Olive Oil
1½ Tbsp fresh squeezed lime juice
Freshly ground pepper
1 lb tomatoes, diced
1/2 red bell pepper, diced
1 cup fresh basil leaves, chopped

Prepare rice as directed with the addition of 1 tsp salt and chopped garlic. Transfer cooked rice to a large bowl and cool. Combine rice vinegar, olive oil, 1 tsp salt, lime juice, and a pinch of pepper in a small bowl. Pour mixture over cooled rice and add tomatoes, bell pepper, and basil. Mix well and season to taste.

Makes 6–8 servings

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