Spanish Fried Rice

Ingredients

• 0.5 teaspoon pepper black
• 19 ounce chickpeas rinsed drained canned (garbanzo beans)
• 0.3 cup flat-leaf parsley fresh chopped
• 1 tablespoon garlic minced
• 1 tablespoon olive oil divided
• 2.3 ounce olives ripe drained sliced canned
• 1 cup onion coarsely chopped (1 medium)
• 0.5 cup peas green frozen
• 10 ounce saffron rice mix yellow (such as Vigo)
• 12 ounce roasted bell peppers red drained cut into 1-inch pieces

Equipment

• frying pan
• baking sheet

Directions

1. Cook rice according to package directions, omitting salt and fat.
2. Spread rice onto a baking sheet coated with cooking spray.
3. Let stand 30 minutes or until completely cool.
4. Heat 1 teaspoon oil in a nonstick skillet coated with cooking spray over medium-high heat.
5. Add onion and garlic; saut 5 minutes.
6. 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.