Prepare rice as directed. Let stand for 5 minutes to cool.
In non-stick skillet, heat oil and add mushrooms. Sauté stirring frequently until mushrooms are browned and all liquid has evaporated.
Combine rice with mushrooms and chives. Gently mix 1/2 cup dressing with rice-mushroom mixture. Place one-half of rice mixture in bottom of large glass serving bowl. Layer broccoli, red peppers, and green onions. Drizzle 1/2 cup dressing over vegetables. Top with remaining rice mixture.
Layer peas, tomatoes, and drizzle with remaining 1/2 cup dressing. Top with cheese.
This salad can be prepared early in the day or the day before and refrigerated until ready to use.