4 1/2 c. chicken stock or canned broth
3 c. uncooked long-grain rice
1/4 c. olive oil
2 tbsp. rice vinegar
1 tsp. dry mustard
3/4 tsp. salt or to taste
1/2 tsp. black pepper
1 yellow red pepper, diced
1 green pepper, diced
3 lg. ripe tomatoes, diced

In a medium saucepan, bring chicken stock to a boil. Add rice, cover, reduce heat and simmer 20-30 minutes or until rice is tender and moisture is absorbed. Cool. Spoon into a low salad bowl.

In a jar with cover, combine olive oil, vinegar, mustard, salt and pepper. Pour over rice and toss. Sprinkle diced peppers and tomatoes over rice. Toss again. Chill. Makes 10 cups.