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Creamy Rice & Bean Salad

Creamy Rice & Bean Salad

  • Serves

    people

  • Prep time

    mins

  • Cooking Time

    mins

  • Total time

    mins
  • 1 1/2 Tbsp. vegetable oil
  • 2 cups regular rice or converted rice
  • 4 cups water
  • 2 Tbsp. Knorr® Chicken flavor Bouillon
  • 1 cup Hellmann's® or Best Foods® Light Mayonnaise
  • 1 can (16 oz.) red kidney beans, rinsed and drained
  • 1 red bell pepper, chopped
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/4 cup finely chopped green onions
  • 1/4 cup lime juice
  • 1 Heat oil in 3-quart saucepan over medium heat and cook rice, stirring frequently, until golden, about 2 minutes.
  • 2 Stir in water and bouillon. Bring to a boil over high heat. Reduce heat to low and simmer covered 20 minutes or until rice is tender. Cool completely.
  • 3 Stir in remaining ingredients. Serve chilled or at room temperature.
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