Rice Salad With Roasted Chiles

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Oxmoor House


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4 whole fresh green chiles (about 10 ounces)

1 cup chopped sweet red pepper

1 medium cucumber, peeled, thinly sliced, and cut in half

2 cups cooked long-grain rice (cooked without salt or fat)

1/2 cup frozen whole-kernel corn, thawed

1/2 teaspoon grated lime rind

2 1/2 teaspoons fresh lime juice

3 tablespoons minced shallots

2 tablespoons chopped fresh cilantro

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 tablespoon water

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 teaspoon brown sugar

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