Cold Rice Salad
Description
White rice tossed with broccoli, tomatoes, peas, corn, hard-cooked eggs, and chicken, dressed with a simple vinaigrette. Serve chilled with fruit and rolls.
Ingredients
•
2 cups water
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1 cup uncooked white rice
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3 eggs
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1 tablespoon olive oil
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2 boneless skinless chicken breasts, bite-size pieces
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3 tablespoons olive oil
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1 teaspoon vinegar
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1 teaspoon salt
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1/4 teaspoon pepper
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1 cup tomatoes, diced
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1 bunch raw broccoli, with stalk, chopped
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1 cup frozen peas, thawed
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1 cup frozen corn kernels, thawed
Directions
1
Bring water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Remove from heat, and set aside to cool.
2
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Cool, peel, and slice.
3
Heat 1 tablespoon of oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until no longer pink and juices run clear.
4
Whisk remaining oil, vinegar, salt, and pepper together in a small bowl until lightly emulsified; set aside. Place tomatoes, broccoli, peas, and corn together in a large mixing bowl; toss to combine. Add chicken, eggs and rice, and toss again. Cover, and refrigerate for at least 1 hour before serving. Toss with dressing to coat just before serving.