Rice Salad

Serves 6 to 8

3 to 4 cups COOKED RICE*
1/2 can CHICKEN, rinsed well
2 cans CARROTS, drained and rinsed
4 medium fresh tomatoes, diced
1 large white or red onion, diced
A few dashes of cayenne pepper
A few dashes of garlic powder
A dash of salt
Any low fat or fat free salad dressing (fat free french is recommended)

• Cook rice (2 cups uncooked rice cooked in 4 cups water will yield 4 cups cooked rice) and place in a large bowl.
• Drain and rinse the canned chicken to remove as much of the fat as possible.
• Add the chicken to the cooked rice. (If you do not have comodity chicken, use about 2 cups of diced or shredded cooked chicken.)
• Drain and rinse the peas and carrots and add to the rice.
• Next, dice the tomatoes and onion and also add this to the chicken and rice.
• Add the cayenne pepper (this is HOT HOT HOT, so use just a little); garlic powder, and salt is optional. FEEL FREE TO ADD ANY OTHER SPICES OR SPICE COMBINATION THAT YOU LIKE (example: curry powder, chili powder). Try adding seaweed, either dry & crushed, or soaked in water and wrung out.
• This dish lends itself to your creative talents. Make it as spicy and flavorful as you wish with different spices and vegetables. You can add beans, green peppers, celery, or any raw or cooked vegetable.
• Mix all ingredients together and top with the low fat or fat free dressing.

This is a wonderful, colorful dish to make for a picnic or a pot luck, or on a hot summer day when you do not want to do much cooking. If you have leftovers, eat it for lunch the next day.
*You can use macaroni instead of rice.