1 (7 oz.) pkg. yellow rice, cooked
2 tbsp. tarragon vinegar
1/3 c. oil
1/8 tsp. salt
1/8 tsp. dry mustard
1/4 tsp. Accent
2 c. diced, cooked chicken
1 c. shelled boiled shrimp
1 lg. tomato, chopped
1 green pepper, chopped
1/2 c. minced onion
1/3 c. thinly sliced celery
1 tbsp. chopped pimiento
1 tsp. salt

Mix rice, vinegar, oil, salt, mustard and Accent. Cool to room temperature. Add remaining ingredients. Toss lightly and chill. May be made the night before. Serves 6 to 8.