200 g long grain rice<br />
1/2 red pepper, deseeded and diced<br />
1x189 g can sweetcorn<br />
150 g cherry tomatoes, sliced into small pieces<br />
1 bunch of spriing onions, sliced<br />
2 cooked chicken breasts, cubed<br />
100 g French beans, sliced<br />
75 g amll broccoli florrets4 tbsb fresh pesto<br />
3 tbsp rice wine vinegar<br />
3 tbsp olive oil<br />
1 garlic clove, crushed<br />
1 tsp sugar<br />
3 tbsp basil, chopped<ol>
<li>Cook the rice in boiling salted water, drain and leave to cool. Measure the pepper, sweetcorn, tomatoes, spring onion and chicken into a mixing bowl.</li>
<li>Either steam the beans and broccoli for a few minutes until tender or cook in boiling salted water for 3 minutes. Drain and refresh in cold water.</li>
<li>Mix the dressing ingredients together and pour over the vegetables. Add the rice, beans and broccoli and season well. Chill until ready to serve.</li>
</ol>
Pesto Rice Salad
Oozing with colour & lots of yummy goodness, this Pesto Rice Salad is the ultimate lunchbox winner.
