Rice Salad

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  • 1 cup long grain rice
  • 1 cup chicken stock
  • 1 cup tomato juice
  • 1 onion, finely chopped
  • 1x310g can bean or corn mix
  • 2 tablespoon green or red pepper, seeded and diced
  • 1 cup celery, sliced
  • Radishes or parsley for garnish
  • 1/3 cup french dressing
  1. Combine stock, tomato juice and onion, bring to boil and add rice, cooking by the absorption method
  2. Drain and allow to cool
  3. Stir together gently the rice, beans or corn, peppers, and celery
  4. Toss well in the dressing
  5. Add garnish and chill before serving