Rice & Bean Salad with Olives
-
Cook
mins -
Difficulty
-
Makes
-
Marinate time
mins -
Prep
mins -
serves
people
WHAT YOU'LL NEED
- 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
NUTRITIONAL INFORMATION
Amount per serving
Calories250
Calories from Fat40
Total Fat4.5g
Saturated Fat0.5g
Trans Fat0g
Cholesterol0mg
Sodium910mg
Total Carbs46g
Dietary Fiber3g
Sugars1g
Protein6g
Calcium4%
Iron15%
Vitamin C0%
Vitamin A0%
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 1 Heat oil in 3-quart saucepan over medium heat and cook rice, stirring frequently, 2 minutes or until golden.
- 2 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.
