Artichoke-rice salad

1 cup uncooked regular long-grain rice
1/4 cup chopped fresh parsley
4 medium green onions, chopped (1/4 cup)
1 small red bell pepper, chopped (1/2 cup)
1 can (14 ounces) artichoke hearts, drained and cut into fourths
Lemon-Garlic Vinaigrette:
1/4 cup vegetable oil
1 tablespoon grated lemon peel
3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1 garlic clove, finely chopped

1. Cook rice as directed on package.
2. Make Lemon-Garlic Vinaigrette. Mix all ingredients.
3. Mix rice and remaining ingredients in medium bowl. Toss with vinaigrette. Cover and refrigerate at least 3 hours until chilled.