Instructions: Rinse wild rice thoroughly. Place in a saucepan with 1 1/2 cups boiling water.

Bring back to a boil, cover and simmer 35 to 45 minutes, until rice is tender and water is absorbed. Set cooked wild rice aside.

Bring 1 cup water to a boil. Add 1/3 cup uncooked long-grain rice. Bring back to boil, cover and simmer 20 minutes or until rice is tender. Set cooked long-grain rice aside.

Meanwhile, make Fiesta Dressing. Whisk oil, lime juice, garlic, peppers, chili powder, cumin and salt; set aside.

In large bowl, combine warm wild and long-grain rice with 2 tablespoons dressing and green onions; cool. Add bell pepper, cilantro and olives; toss to mix well.

Line serving dish with lettuce; mound rice mixture in center. Arrange avocado and tomato slices, alternating around rice mixture. Garnish with a sprig of cilantro. Pass remaining dressing to serve.

Note: Wear gloves when handling fresh, canned, dried or pickled chilies; the oils can cause a burning sensation on your skin.

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