Name: Cold Rice Salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Water - 2 cups; Uncooked white rice - 1 cup; Eggs - 3; Olive oil - 1 tablespoon; Boneless skinless chicken breasts, bite-size pieces - 2; Olive oil - 3 tablespoons; Vinegar - 1 teaspoon; Salt - 1 teaspoon; Pepper - ¼ teaspoon; Tomatoes, diced - 1 cup; Raw broccoli, with stalk, chopped - 1 bunch; Frozen peas, thawed - 1 cup; Frozen corn kernels, thawed - 1 cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Cold Rice Salad

1. Water - 2 cups

2. Uncooked white rice - 1 cup

3. Eggs - 3

4. Olive oil - 1 tablespoon

5. Boneless skinless chicken breasts, bite-size pieces - 2

6. Olive oil - 3 tablespoons

7. Vinegar - 1 teaspoon

8. Salt - 1 teaspoon

9. Pepper - ¼ teaspoon

10. Tomatoes, diced - 1 cup

11. Raw broccoli, with stalk, chopped - 1 bunch

12. Frozen peas, thawed - 1 cup

13. Frozen corn kernels, thawed - 1 cup

How to cook deliciously - Cold Rice Salad

1. Stage

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. Stage

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. Stage

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. Stage

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.