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Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Place tomatoes in 2-quart saucepan. Pour 2 cups hot water over tomatoes; let stand 10 minutes or until soft.
  2. Drain tomatoes and coarsely chop. Set aside.
  3. In large bowl, combine rice, chicken strips and basil pesto.
  4. In medium bowl, combine tomatoes, cheese and vinaigrette; add to rice mixture. Toss well.
  5. Season to taste with salt and pepper.
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