- 1 pkg. chicken noodle soup mix
- 2 Tbsp. butter or margarine
- 1 cup long grain rice
- 2 2/3 cups boiling water
- 2 chicken bouillon cubes
- 4 tsp. vinegar
- 1 lemon, rind and juice
- 1 Tbsp. sugar
- ½ tsp. garlic salt
- 2 cups peeled, diced tomatoes
- 1 green pepper, chopped
- 1 cup chopped celery
- ½ chopped onion
- 2 cups chopped chicken or ham
Melt butter in large fry pan. Stir in rice and noodles from soup mix. Save flavour base from soup mix for later use. Stir over low heat until rice and noodles turn golden. Add boiling water, cubes, and flavour base from soup. Bring to a boil, cover and reduce heat to simmer until rice is tender and water absorbed. Cool. Combine the remaining ingredients and toss together with cooled rice. Makes a generous amount and is a nice summer salad.
