Cold Rice Salad Recipe

Ingredients
<br>- 2 cups water
<br>- 1 cup uncooked white rice
<br>- 3 eggs
<br>- 1 tablespoon olive oil
<br>- 2 boneless skinless chicken breasts, bite-size pieces
<br>- 3 tablespoons olive oil
<br>- 1 teaspoon vinegar
<br>- 1 teaspoon salt
<br>- 1/4 teaspoon pepper
<br>- 1 cup tomatoes, diced
<br>- 1 bunch raw broccoli, with stalk, chopped
<br>- 1 cup frozen peas, thawed
<br>- 1 cup frozen corn kernels, thawed
<br><p></p>Directions
<br>step 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.
<br>step 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.
<br>step 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.
<br>step 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.
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Ingredients
- 2 cups water
- 1 cup uncooked white rice
- 3 eggs
- 1 tablespoon olive oil
- 2 boneless skinless chicken breasts, bite-size pieces
- 3 tablespoons olive oil
- 1 teaspoon vinegar
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup tomatoes, diced
- 1 bunch raw broccoli, with stalk, chopped
- 1 cup frozen peas, thawed
- 1 cup frozen corn kernels, thawed

Directions
step 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.
step 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.
step 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.
step 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.

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