Rice Salad

Name: Rice Salad
Yield: 10
Ingredients: 2/3 cup of chicken broth; 1 1/2 cups of rice; 3 cups of chicken or water; 1 cup of fresh or thawed green peas; 1 medium red bell pepper, seeds removed and sliced (120 g); 1 medium green bell pepper, seeds removed and sliced (120 g); 2 tomatoes, seeds removed and cubed (200 g); 6 black olives, pitted

1
2/3 cup of chicken broth
2
1 1/2 cups of rice
3
3 cups of chicken or water
4
1 cup of fresh or thawed green peas
5
1 medium red bell pepper, seeds removed and sliced (120 g)
6
1 medium green bell pepper, seeds removed and sliced (120 g)
7
2 tomatoes, seeds removed and cubed (200 g)
8
6 black olives, pitted

Ingredients

1
2/3 cup of chicken broth
2
1 1/2 cups of rice
3
3 cups of chicken or water
4
1 cup of fresh or thawed green peas
5
1 medium red bell pepper, seeds removed and sliced (120 g)
6
1 medium green bell pepper, seeds removed and sliced (120 g)
7
2 tomatoes, seeds removed and cubed (200 g)
8
6 black olives, pitted

Directions

1
Place the chicken broth in a pot with plenty of water
2
Don't use those that float on the surface
3
Bring to a boil, then turn off the heat and let it rest for 1 hour
4
Cook until the grains are tender or soak them overnight and cook when ready
5
Bring the water to a boil and add the rice
6
Cook until the rice is tender and the water has been absorbed
7
Cook the fresh green peas for a few minutes, or thawed ones don't need cooking
8
Drain the cooked rice and place it in a bowl
9
Add the remaining ingredients and serve at room temperature
10
Serve 10 portions.