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Rice & Bean Salad with Olives

  • Cooking Time

  • Prep time

  • Serves

  • 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
  • 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.