Rice Salad - cooking recipe

Ingredients

1 (6 oz.) pkg. saffron rice mix
1/4 c. vegetable oil, divided
1 1/2 Tbsp. red wine vinegar
freshly ground black pepper to taste
1 medium to large onion, chopped (about 3/4 c.)
1/2 c. finely chopped tomato, seeded before chopping
3/4 c. diced celery (about 4 ribs), strung
1 small green pepper, chopped (about 2/3 c.)
1/3 c. raisins
1/2 c. slivered almonds

Preparation

Prepare rice mix in a medium-size saucepan according to package directions, using 2 tablespoons oil instead of butter. Turn cooked rice into a bowl.
Mix remaining oil, vinegar and black pepper; pour over hot rice and toss to mix.
Add remaining ingredients.
Toss.
Serve well chilled in lettuce-lined bowls. Serves 6 to 8.