Cold Rice Salad
White rice tossed with broccoli, tomatoes, peas, corn, hard-cooked eggs, and chicken, dressed with a simple vinaigrette. Serve chilled with fruit and rolls.
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.
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.
Heat 1 tablespoon of oil in a skillet over medium-high heat.
Cook chicken stirring occasionally until no longer pink and juices run clear.