Tomato Rice Salad

• 1 1/2 cups water
• 1 cup long-grain rice
• 1 teaspoon salt, divided
• 6 tablespoons lemon juice
• 1 tablespoon ground cumin
• 1 teaspoon spice essence or 1 teaspoon cayenne pepper (optional)
• 1 small diced jalapeno (optional)
• 1 clove garlic, minces
• 1/2 cup olive oil
• 2 tablespoons olive oil
• 2 medium fresh tomatoes, seeded and diced
• 1 large cucumber, peeled,seeded and diced
• 1 medium bell pepper, diced (red/green or yellow)
• 1 cup green onion, sliced
• 1 cup radish, thinly sliced

1. Bring water to a boil, stir in rice and 1/2 tsp salt.
2. Reduce heat to low, cover and cook 20 minutes or until all liquid is absorbed.
3. Remove from heat and let stand, covered 5 minutes.
4. While rice is cooking, combine remaining 1/2 tsp. salt, lemon juice, cumin, garlic and olive oil.
5. Stir into hot cooked rice.
6. Chill for 30 minutes.
7. Add remaining ingredients and chill several hours before serving.

water, longgrain rice, salt, lemon juice, ground cumin, spice, clove garlic, olive oil, olive oil, fresh tomatoes, cucumber, bell pepper, green onion, radish

Taken from www.food.com/recipe/tomato-rice-salad-21578 (may not work)