Southwest Turkey & Rice Salad

• 1 12 cups water
• 1 cup long-grain rice (I like Jasmine)
• 2 cups diced cooked chicken or 2 cups turkey breast
• 34 lb ripe plum tomato, seeded and diced
• 1 cup diced green bell pepper
• 1 cup corn kernels, cooked fresh or 1 cup frozen corn kernel, thawed
• 13 cup diced red onion
• 12 cup extra virgin olive oil
• 6 tablespoons chopped fresh cilantro
• 3 tablespoons white wine or 3 tablespoons rice wine vinegar
• 1 tablespoon Dijon mustard
• 1 large jalapeno chile, seeded and minced very fine
• 1 14 teaspoons ground cumin
• 34 teaspoon salt
• 34 teaspoon pepper
• avocado, slices (to garnish)
• red leaf lettuce (to garnish)

1. Bring the water to a boil, stir in the rice, bring to the boil again, cover and turn heat down to low.
2. Cook until tender, about 15-20 minutes.
3. Transfer the rice to a large bowl and add the chicken, tomato, bell pepper, corn and red onion.
4. Toss to combine.
5. Whisk together all the ingredients for the dressing, and pour over top of the salad, then toss again.
6. The salad should be covered and refrigerated for at least 3 hours, but is better if left overnight.
7. To serve, arrange the lettuce leaves in a shallow bowl, spoon the salad on top, garnish with avocado slices.
8. Notes: Please don't leave out the cilantro or jalapeno.
9. This is not a spicy dish, but those items are very important.
10. My husband hates cilantro, but loves this dish.
11. I like to serve this salad with fresh tortillas, or corn cakes.

water, longgrain rice, chicken, tomato, green bell pepper, corn kernels, red onion, extra virgin olive oil, fresh cilantro, white wine, mustard, jalapeno chile, ground cumin, salt, pepper, avocado, red leaf

Taken from www.food.com/recipe/southwest-turkey-rice-salad-25788 (may not work)