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Broccoli-Rice Salad

Broccoli-Rice Salad
  • Prep 20 min
  • Total 35 min
  • Servings 4
Looking for a new side for chicken, fish or beef? A flavored rice mix jump-starts this one that includes broccoli and chickpeas.
Updated December 24, 2014

Ingredients

  • 1 package (4.4 oz) butter and herb flavor rice and sauce mix
  • 1 box (9 oz) Frozen Broccoli Cuts
  • 1 large green bell pepper, chopped (1 1/2 cups)
  • 1 can (19 oz) Progresso™ chickpeas (garbanzo beans), drained
  • 2 tablespoons chopped fresh chives
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons vegetable oil
  • 2 tablespoons lemon juice

Steps

  • 1
    Make rice and sauce mix as directed on package. Cool 15 minutes.
  • 2
    Meanwhile, cook broccoli as directed on box. Drain; cool 15 minutes.
  • 3
    In large bowl, mix cooked rice, cooked broccoli and remaining ingredients. Serve immediately, or cover and refrigerate until serving time.

  • Stir in a pouch of tuna or leftover chopped cooked chicken, ham or turkey, and you'll have dinner.

Nutrition Facts

Serving Size: 1 Serving
Calories
400
Calories from Fat
110
Total Fat
12g
19%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
640mg
27%
Potassium
430mg
12%
Total Carbohydrate
58g
19%
Dietary Fiber
9g
35%
Sugars
2g
Protein
14g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
100%
100%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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