This rice salad is a great alternative to pasta salads. Owing to the vegetables it's crisply fresh, yet at the same time very satisfying due to the rice.
Add 6 cups of water to a large pot and bring to a boil. In a colander rinse rice with cold water for about 30 seconds before adding it to the pot. Stir once, then let it cook without a lid for 30 minutes.
Drain in a colander, then add back to the pot (without the water). With a lid let steep for 10 minutes.
Dash peas with piping hot water and let simmer for a few minutes.
Drain and add to the rice, together with the corn, tomatoes, cucumber, chili and avocado.
Mix all the dressing ingredients together, add to the rice salad and toss well. Optionally serve with parsley, lemon and avocado slices.