Jalapeno rice salad

                A winning recipe from the Laredo Jalapeno Festival. The Laredo Jalapeno Festival is part of Laredo's ten-day celebration of George Washington's birthday, the largest event in the nation in honor of the first president. First celebrated in 1898, the fiesta also includes a Mexican-style rodeo and a waiters race, in wich competitors must cary a tray with a glass of Champagne and an open bottle. This salad combines several Texas favorites, such as jalapenos, pimientos and marinated artichoke hearts.

Serves 6

• 2 cups cooked rice
• 1 x 6-ounce jar marinated artichoke hearts, sliced thin, with marinade
• One-third cup mayonnaise
• 2 celery ribs, chopped fine
• 3 tablespoons sliced pimiento-stuffed green olives
• 3 tablespoons minced pickled jalapenos
• 2 tablespoons chopped pimientos
• 2 tablespoons minced parsley
• 3 green onions, sliced
• Pinch of sugar
• Lettuce leaves, for garnish

1. In a medium bowl, mix the rice with the other ingrédients, except the lettuce.
2. Cover the salad and chill it for at least 30 minutes.
3. Serve the salad cold, on top of the lettuce leaves.

BON APPETIT