Ingredients1 h 20 m servings 147
- Combine cooked rice, red bell pepper, yellow bell pepper, green onion, lemon juice, lemon zest, salt, and pepper in a bowl.
- Stir the mayonnaise into the rice mixture.
- Cover and refrigerate until cold, about 1 hour.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 147 calories; 5.4 22.3 3.9 5 251 Full nutrition
ReviewsRead all reviews 14
Hi, I'm Jillian the submitter of this recipe. I use Uncle Ben's Long Grain and Wild Rice for this recipe as a personal preference. To cut down on time they have a microwave bag that's done in 90...
Oh, YUM, Jillian! How long has this recipe been around? I was just poking around and found it. Would you believe that I served this warm tonight with leftover turkey (the kosher one from Trad...
Made exactly as written and it was delicious! I brought it to a barbecue and everyone asked for the recipe. Have also made it with quinoa, which is also excellent. Thanks, Jillian!
I used 100% wild rice which makes it taste nutty and crunchy (but doesn't look at all like the picture!). Very good!
Awesome, easy and has a great light flavor with the lemon zest which I added a little more than called for. Simple and well worth the effort. Oh, we didn't have the long grain wild rice so we us...
I made this with an ancient grain rice and lentil mix and it was wonderful. Basic recipe that taste wonderful and could be easily added upon with extra veggies. Yummy yummy
This was really delicious, and it was also simple and quick to prepare. I used the 5 minute Uncle Ben's Long Grain and Wild Rice. I also shredded a deli chicken and added it to the salad to ma...