Cold Rice Salad

Cold Rice Salad

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.