Spicy Rice Salad With Chili Vinaigrette - cooking recipe

Ingredients

2 cups cooked rice
1/2 red bell pepper, chopped fine
1 cup peeled and chopped jicama
1 cup chopped fresh tomato
1 -3 jalapeno, seeded and minced (or to taste)
2 tablespoons chopped fresh cilantro
For the Chili Vinaigrette
2 tablespoons extra virgin olive oil
2 tablespoons orange juice
1 tablespoon white wine vinegar
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/8 teaspoon Worcestershire sauce
1 pinch ground cloves

Preparation

Combine rice, bell pepper, jicama, tomato, jalapenos, and cilantro in a medium salad bowl.
Whisk together ingredients for the vinaigrette and pour over salad, stirring to mix thoroughly.
Refrigerate several hours before serving (marinate time develops flavors).