| 3 cups cooked rice, cooled to room temperature |
| 1 17-ounce can whole kernel corn, drained |
| 1/2 cup diced chile poblano, peeled, and seeded |
| 1/2 cup chopped green olives with pimientos |
| 1/3 cup chopped green pepper |
| 1/3 cup chopped red bell pepper |
| 1/3 cup sliced green onions |
| 1 teaspoon crushed red pepper |
| 3 tablespoons lime juice |
| 3 tablespoons olive oil |
| 1 teaspoon garlic, crushed |
| 8 ounces queso fresco or a very mild feta cheese, crumbled |
| lettuce leaves |
| 2 small tomatoes, cut into wedges, for garnish |
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| Combine rice, corn, chile, olives, green pepper, red pepper, onions and crushed red pepper in large bowl. |
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| Mix lime juice, oil and garlic; add to rice mixture. Just before serving add cheese and toss lightly. Serve on lettuce leaves; garnish with tomato wedges. |
