Shrimp & Rice Salad

you can subsitute chicken for shrimp.

2 (16-oz.) cans fat-free chicken broth
2 bay leaves
2 cups rice (I use the seasoned yellow rice for more flavor & color)
1 lb. medium shrimp, peeled*
1 cup sliced green onions
2/3 cup thinly sliced radishes
2 cups frozen green peas, thawed
2 tsp. dried dillweed
1-1/3 cups sour cream (I use low fat)
1/2 cup mayonnaise (I like Hellmann's with Olive Oil)
2 tbs. lemon juice

In a 2-quart saucepan over high heat, heat the chicken broth & bay leaves to boiling. Stir in the rice & reduce heat to low. Cover & simmer for 10 minutes. Add the shrimp to the rice mixture, cover & continue cooking over low heat, 10 to 15 minutes more, or until the liquid is absorbed & the shrimp turn pink. Set aside to cool. In a medium bowl, combine the green onions, radishes, peas, dillweed, sour cream, mayonnaise & lemon juice with the rice mixture. Cover and refrigerate for 2 hours, or until serving time.

*To make this go even faster, buy a pound of frozen precooked & deveined shrimp and thaw it in warm water seasoned with crab boil and then add it to the cooked rice.