1 (10-ounce) package saffron yellow rice mix (such as Vigo)
1 tablespoon olive oil, divided
1 cup coarsely chopped onion (1 medium)
1 tablespoon minced garlic
1/2 cup frozen petite green peas
1/3 cup chopped fresh flat-leaf parsley
1/2 teaspoon black pepper
1 (19-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (12-ounce) jar roasted red bell peppers, drained and cut into 1-inch pieces
1 (2 1/4-ounce) can sliced ripe olives, drained
How to Make It
Cook rice according to package directions, omitting salt and fat. Spread rice onto a baking sheet coated with cooking spray. Let stand 30 minutes or until completely cool.
. Heat 1 teaspoon oil in a nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; sauté 5 minutes. Add remaining 2 teaspoons oil and rice. Cook 6 minutes or until lightly browned, stirring occasionally. Stir in peas and remaining ingredients; cook 1 minute or until thoroughly heated.