Hatch Pepper Jasmine Rice Salad

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3 cups cooked Jasmine long grain white rice

4 large mild roasted Hatch peppers, coarsely chopped (remove seeds)

1 cup coarsely tomatoes

1/2 small red onion, chopped 

1/2 cup dried cranberries

1/4 cup sliced almonds

Handful fresh parsley, chopped

1 large lemon, juiced

1/2 cup olive oil

Sea salt and black pepper

Combine all the ingredients. Season with sea salt and black pepper. Drizzle extra olive oil on top to serve.

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