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Tomato Salad with Rice

  • Author: Kevin Smiley
  • Total Time: 15 minutes
  • Yield: 2 servings 1x



1 cup rice
3/4c roasted peppers, drained, chopped
¼ cup roasted almonds, chopped
1 cup cherry tomatoes, halved
2 oz. arugula
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
½ tsp. chili flakes


Cook the rice according to instructions on the packaging. Once cooked, place in a large bowl.
Add in the peppers, almonds, tomatoes, and arugula. Drizzle with vinegar and oil, add chili flakes—season to taste with salt and pepper and mix until well combined, before serving.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Lunch/Dinner
  • Cuisine: American