Rice Salad - cooking recipe

Ingredients

1 c. rice, uncooked
2 Tbsp. minced onion
2 hard-cooked eggs, chopped
1 small jar chopped pimentos, drained
2 to 3 Tbsp. pickle relish
1 tsp. salt
1/2 c. grated Cheddar cheese
1/3 c. frozen or fresh green peas, just barely cooked

Preparation

Cook rice in 2 cups water with chicken bouillon added (2 teaspoons or so).
Allow rice to cool.
Add remaining ingredients and toss gently.
Toss in enough mayonnaise to moisten salad to your liking.
Chill thoroughly.