Rice Salad With Bacon And Peas

Yield: 4 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 286
  • Fat: 8.9g
  • Saturated fat: 1.6g
  • Protein: 9.3g
  • Carbohydrate: 44.2g
  • Cholesterol: 3mg
  • Iron: 2.5mg
  • Sodium: 942mg
  • Calories from fat: 28%
  • Fiber: 4g
  • Calcium: 46mg

Ingredients

  • 1 (6.2-ounce) package fast cooking long-grain and wild rice mix (such as Uncle Ben's)
  • 1 (10-ounce) package frozen petite green peas, thawed, or 2 cups fresh green peas
  • 2 slices bacon, cooked and crumbled
  • 1/2 cup reduced-calorie olive oil vinaigrette (such as Ken's Steak House)

Preparation

  1. Cook rice according to package directions, omitting salt and fat. Fluff with a fork; place rice in a large bowl, and let cool completely. Add peas, bacon, and vinaigrette; toss well. Cover and chill.
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