Makes 4 servings.
- 2 tablespoons white wine vinegar
- 1 teaspoon olive oil
- 2 to 3 drops hot pepper sauce (optional)
- 1 clove garlic, minced
- ¼ teaspoon ground white pepper
- 2½ cups cooked rice (cooked in chicken broth and ⅛ teaspoon saffron), cooled to room temperature
- ½ cup diced red bell pepper
- ½ cup diced green bell pepper
- ¼ cup sliced green onions
- ¼ cup sliced black olives
- lettuce leaves
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