Rice & Bean Salad with Olives

Rice & Bean Salad with Olives

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Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 250
Calories from Fat 40
Total Fat 4.5 g
Saturated Fat 0.5 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 910 mg
Total Carbs 46 g
Dietary Fiber 3 g
Sugars 1 g
Protein 6 g
Vitamin A 0 %
Vitamin C 0 %
Calcium 4 %
Iron 15 %
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  • Recipe Serves8
  • Preparation Time5 min
  • Cooking Time25 min

Ingredients

  • 1 1/2 Tbsp. vegetable oil
  • 2 cups uncooked regular rice or converted rice
  • 4 cups water
  • 2 Tbsp. Knorr® Chicken flavor Bouillon
  • 1 can (15.5 oz.) pinto beans, drained
  • 1/2 cup sliced pimiento-stuffed olives

Directions

  • Heat oil in 3-quart saucepan over medium heat and cook rice, stirring frequently, 2 minutes or until golden.
  • Stir in water and Knorr® Chicken flavor Bouillon. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender, stirring in beans and olives during last 5 minutes of cooking.
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