Serves: 6
Prep Time: 210 minutes
Meal Occasion: Salad, Appetizer, Side Dish, Main Dish, Afternoon Snack, Lunch, Dinner
Cuisine Type: American, Vegetarian
Ingredients
| 1 | cup UNCLE BEN’S® ORIGINAL CONVERTED® Brand Rice |
| 2 | medium beefsteak tomatoes cut into wedges |
| 1 | small red onion cut into rings |
| 1 | Tbsp. basil finely chopped |
| 3 | Tbsp. parsley chopped |
| 1 1/2 | Tbsp. sugar |
| 2 1/4 | cups water |
| 3 | Tbsp. vegetable oil |
| 1/3 | cup red wine vinegar |
| 1 1/2 | Tbsp. chives |
| 1 | tsp. salt |
| 1 | tsp. freshly ground black pepper to taste |
Instructions
1. Cook rice according to package directions. Remove from heat. Let stand covered until all water is absorbed, about 5 minutes.
2. Transfer rice to large bowl. Combine vinegar, oil, basil, sugar salt and pepper. Add to hot rice, mixing well.
3. Cool to room temperature. Stir in tomato, onion, parsley and chives.
4. Cover and refrigerate several hours.
