I came across this recipe in the September 22, 2003, edition of First for Women, and it seemed pretty safe. The only thing I wasn't sure of was the amount of the jalapeno & the grape tomatoes - I'd probably cut back on them. Also, whatever fruit you choose, make sure it's peeled & diced. If anyone tries it, let me know how it comes out! 
Makes 8 servings.
2 cups basmati rice, rinsed and drained
4 cups fat free chicken broth
2 tablespoons rice wine vinegar
2 tablespoons orange marmalade
1 jalapeno pepper, seeded and minced
1 avocado, pitted and cubed
1 cup grape tomatoes, halved
2 tablespoons olive oil
In saucepot over high heat, bring rice and broth to a boil. Cover; reduce heat and cook 15 minutes more, or until rice is tender. Transfer rice to bowl to cool. In microwave-safe bowl, combine next 3 ingredients and cook in microwave oven on high power 1 minute. Gently fold vinegar mixture, avocado, tomatoes and oil into rice.
Variations
Replace the Basmati Rice with a variety from Column A , the Marmalade with an ingredient from Column B and the Avocado with a fruit from Column C .
Column A
White Rice Jasmine Rice Wild Rice Blend Brown Rice Texmati Rice Brown Rice Blend
Column B
Ginger Preserves Peach Preserves Pineapple Preserves Honey Apricot Preserves Mango Preserves
Column C
Apricot Peach Mango Nectarine Papaya Orange
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Rice Salad 216 Ways
