Venezuela Rice Salad - cooking recipe

Ingredients

1 1/3 c. rice
3 Tbsp. chopped onion
1 Tbsp. vinegar
2 Tbsp. corn oil
1/2 tsp. curry powder
1 tsp. salt
1 c. chopped celery
10 oz. peas (frozen), cooked
1 c. mayonnaise
1 c. cut up boiled chicken or 4 boiled eggs, cooled and chopped

Preparation

Cook rice
according
to
package
directions and cool. While it is
still warm, add chopped onion, vinegar, corn oil, curry powder and\tsalt.
Chill
for
3 hours or overnight. Add chopped celery, peas
which
have
been
cooked and cooled and mayonnaise. Add chicken
pieces
or
chopped
boiled eggs, although the salad is\tdelicious even without it. Serves 8 to 12 people.