2 c water
1 c uncooked rice
2 c frozen corn or cut from the cob
4 jalapeno chilie’s – ribs and seeds removed
1 lime juice
1 c cilantro leaves
3 Tbls olive oil
3/4 tsp kosher salt
2 c grape or cherry tomatoes, quartered
Bring water to boil. Stir in rice, reduce heat to low and cover. Simmer until water is absorbed (about 20-25 minutes). Add corn to the rice, warming the corn, then remove from heat.
Place jalapenos, lime juice, cilantro, oil and salt in a food processor and process until finely chopped. Toss with the rice and tomatoes.