Confetti Rice Salad

Bring 2 quarts of water to a boil in a large pot over high heat.

Stir in the Uncle Ben's Chicken Flavor rice pilaf and reduce heat to low. Cover and simmer according to package directions, approximately 8-10 minutes, until the rice is tender and liquid is absorbed.

Transfer the cooked rice to a large mixing bowl and spread it out to cool to room temperature, stirring occasionally to release steam, about 5 minutes.

Whisk together the vinegar, salad oil, and sugar in a small bowl until the sugar dissolves completely, creating the dressing.

Slice the green onions into thin rounds and dice the pimentos into small, uniform pieces.

Add the sliced green onions and diced pimentos to the cooled rice and toss gently to distribute evenly.

Pour the vinegar-oil dressing over the rice mixture and toss thoroughly until all ingredients are evenly coated with the dressing.

Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the salad to chill completely.