Rice & Black Eyed Pea Salad

Rice & Black Eyed Pea Salad

  • Recipe Serves: 4
  • Prep Time : 15 min
  • Cook Time : 25 min

Ingredients

  • 3 Tbsp. olive oil o vegetable oil, divided
  • 1 cup regular rice o converted rice
  • 1 clove garlic, finely chopped
  • 2 cups water
  • 4 tsp. Knorr® Chicken flavor Bouillon, divided
  • 1 can (15 oz.) black-eyed peas, rinsed and drained
  • 1/2 cup sliced pitted ripe olives
  • 1 red bell pepper, chopped
  • 2 thinly sliced green onions
  • 2 Tbsp. lime juice
  • 1/2 cup crumbled queso fresco

Directions

  1. Heat 1 tablespoon oil in 3-quart saucepot over medium heat and cook rice, stirring frequently, 2 minutes or until golden. Stir in garlic and cook 1 minute. Add water and 2 teaspoons Knorr® Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender.
  2. Turn rice onto jelly-roll pan and spread evenly; chill 10 minutes.
  3. Meanwhile, combine remaining 2 teaspoons Bouillon with remaining ingredients. Stir in rice. Serve at room temperature or chilled. Garnish, if desired, with chopped fresh mint or cilantro.

*Also terrific with pinto, black or kidney beans, or your favorite canned beans.

Nutritional Information

Nutritional Information

Nutritional Information
Serving Size per serving Servings Per Container Value Amount Per Serving Nutrient Type
Serving Size per serving
Amount Per Serving
Calories -1
Calories from Fat -1
Total Fat -1 g
Saturated Fat -1 g
Trans Fat -1 g
Cholesterol -1 mg
Sodium -1 mg
Total Carbs -1 g
Dietary Fiber -1 g
Sugars -1 g
Protein -1 g
Calcium -1 mg
Iron -1 mg
Vitamin C -1 mg
Vitamin A -1 IU
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