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Rice & Black Eyed Pea Salad

  • Cook

    mins
  • Difficulty

  • Makes

  • Marinate time

    mins
  • Prep

    mins
  • serves

    people

  • 3 Tbsp. olive oil or vegetable oil, divided
  • 1 cup regular rice or 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

NUTRITIONAL INFORMATION

 

Amount per serving


  • 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.