Jambalaya Rice Salad

2 1/2 Cups / 625 ml Water
1 1/2 Tbsp. / 25 ml Watkins Chicken Soup Base
1/4 teas. / 1.2 ml Watkins Cajun Pepper
1 1/4 Cups / 325 ml rice
1/4 Cup / 60 ml Watkins Original Grapeseed Oil
2 Tbsp. / 30 ml Red Wine Vinegar
1/2 teas. / 2.5 ml Watkins Garlic Granules
1/4 to 1/2 teas. / 1.2 to 2.5 ml Watkins Cajun Pepper, depending on desired heat
8 oz. / 227 g Cooked and Cleaned Medium Shrimp
3/4 Cup / 180 ml Diced Cooked Ham
4 Green Onions with tops, sliced
1 Small Green Pepper, cut into thin strips
2 Medium Tomatoes, coarsely chopped

Bring water, Soup Base, and 1/4 teas. / 1.2 ml Cajun Pepper to a boil. Add rice and cook according to package directions. Transfer to a large bowl. Combine oil, vinegar, Garlic Powder Granules and remaining Cajun Pepper. Add to rice along with shrimp, ham, onions and peppers; toss to coat. Cover and chill at least 3 hours. Stir in tomatoes just before serving. Makes 6 servings.

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