Rice Salad - cooking recipe

Ingredients

5 chicken bouillon cubes
1/4 c. margarine
salt to taste
4 1/2 c. Minute rice
1 c. chopped green peppers
1 c. chopped celery
1 c. chopped green onions
1 large jar pimientos
1 large bottle creamy Italian dressing

Preparation

Combine first 3 ingredients in a saucepan.
Add 4 1/2 cups water.
Bring to boil, stirring well.
Add rice.
Remove from heat and cover. Allow to cook; fluff.
Add remaining ingredients; mix well.
Refrigerate.
Keeps well for several days.