Rice Salad
Rice Salad is an moderately easy dinner. Made with 2 c. rice, 4 c. water, 5 to 6 chicken bouillon cubes, 2 (6 oz.) jars marinated artichoke hearts, chopped, reserving liquid from 1 jar and 3/4 c. bell pepper, chopped, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π¨βπ³ Instructions
Minutes
4 cups water with bouillon cubes. Drain all ingredients, except liquid from artichokes.
Add liquid last.
Mix well and chill.
Serve cold as a salad in tomato cups or as a side dish.
Serves 12.
π· Perfect Pairings
Complete your meal with these
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