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Tamarind Rice & Chick Peas

  • 2 Tbsp. vegetable oil
  • 2 small green and/or red bell peppers, chopped
  • 1 cup regular rice or converted rice
  • 1 1/4 cups water
  • 2/3 cup tamarind juice or papaya nectar
  • 5 tsp. Knorr® Reduced Sodium Chicken flavor Bouillon
  • 1 can (16 oz.) chick peas or garbanzos, rinsed and drained
  • 1 can (15 oz.) mandarin oranges, drained
  • 1/4 cup toasted sliced almonds



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Heat oil in 12-inch nonstick skillet over medium-high heat and cook green peppers and rice, stirring frequently, 4 minutes or until rice is golden. Stir in water, tamarind juice and Knorr® Reduced Sodium Chicken flavor Bouillon and bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes. Stir in chick peas or garbanzo beans and simmer covered 10 minutes or until rice is tender. Stir in oranges and almonds. Garnish, if desired, with chopped fresh cilantro.