Serves: 4
Prep Time: 60 minutes
Meal Occasion: Side Dish, Salad, Appetizer, Lunch
Cuisine Type: Latin, Spanish
Ingredients
| 1/2 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 1 | can whole peeled tomatoes quartered |
| 4 | hard boiled eggs quartered |
| 1 | small onion peeled and chopped |
| 2 | red bell peppers seeded and sliced |
| 3 | tsp. parsley finely chopped |
| 2 | cloves garlic minced |
| 1 1/2 | Tbsp. fresh chervil finely chopped |
| 1/2 | tsp. ground white pepper |
| 3 | tsp. red wine vinegar |
| 1 | tsp. paprika |
| 1/2 | tsp. salt |
| 4 1/2 | Tbsp. olive oil |
Instructions
1. Cook the rice according to package instructions, but half the proportions. Cool.
2. Place the cooled rice in a mixing bowl and stir in the onion, garlic, parsley, oil, vinegar, paprika, salt and pepper.
3. Pile the mixture in center of a large serving dish.
4. Arrange the tomatoes, eggs and bell pepper around the rice and sprinkle with the chopped chervil.
5. Serve at once.
