Confetti Rice

Oxmoor House
8 servings


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1 (10-ounce) package frozen green peas
2 cups cooked rice
2 tablespoons chopped pimiento
2/3 cup vegetable oil
3 tablespoons vinegar
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dried whole basil
Lettuce leaves (optional)


Cook peas according to package directions; drain. Combine peas, rice, and pimiento in a medium mixing bowl; stir well.

Combine oil, vinegar, salt, sugar, and basil, stirring well. Pour over rice mixture, gently tossing to combine. Drain salad; cover and refrigerate several hours before serving. Serve on lettuce leaves, if desired.

Created date

February 2010