1. Rinse rice and cook in the chicken broth 45 minutes to 1 hour. 2. Drain and toss with the lemon juice; cool. 3. Add to rice the chicken, green onions, red pepper, and peas. 4. Toast the pecans on a baking sheet in oven at 350° for about 5 minutes, checking often. 5. Mix all the dressing ingredients together and pour over the rice salad. 6. Just before serving add the avocados and pecans. ---------------------------------------------------------------------------
Nutrition
Ingredients
