8ozgrape tomatoesor cherry tomatoes, halved, about 1½ cups
14oz bagpetite peasfrozen, thawed and drained
1cupcarrotsgrated, about 2 whole carrots
salt and pepperto taste
let's do it
Cook the long grain and wild rice following directions on the box. Allow the rice to cool completely.
In a large mixing bowl, add the halved tomatoes, green onions, peas and carrots. Toss to combine. Add the cooled rice mixture and Italian dressing and lightly toss until the rice is evenly distributed and the dressing has coated all of the ingredients.
Season to taste with salt and pepper, cover with plastic wrap and chill until ready to serve. Enjoy!
One Last Thing
If you need to cool your rice in a hurry, spread it into an even layer on a rimmed cookie sheet and pop it into the fridge for a few minutes after it stops steaming.