Cold Rice Salad Recipe

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.

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.