1 (15-oz.) can seasoned tiny field peas, drained and rinsed
1/2 cup chopped celery
1/2 cup loosely packed fresh parsley leaves, chopped
1/4 cup chopped green onions
How to Make It
Prepare rice according to package directions.
Meanwhile, whisk together lemon juice, olive oil, jalapeño pepper, garlic, salt, and pepper in a large bowl. Stir in rice, peas, celery, and parsley until blended. Cover and chill 2 hours. Sprinkle with green onions just before serving.