Chilled Rice Salad - cooking recipe

Ingredients

3 cups cooked rice, cooled
3 -4 hard-boiled eggs, chopped
2 -3 stalks celery, finely chopped
1 small green bell pepper, chopped
1/4 cup radish, finely chopped
1 small onion, chopped
1 (2 ounce) jar pimientos, drained and diced (can use 2 jars)
1/4 cup sweet pickle relish
1/2 cup mayonnaise (can use more if desired)
1/4 cup French dressing (or to taste, I use Kraft)
salt and pepper

Preparation

In a large bowl, combine the first 7 ingredients; mix to combine.
In a small bowl, combine the mayo, relish, salad dressing, salt and pepper; add to the rice mixture; stir to combine well.
Chill in the fridge for 3 or more hours before serving.