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Prep Time: 7 Minutes Cook Time: 25 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Ingredients:
2 1/2 cups canned low-sodium chicken broth, divided |
1 cup converted rice, uncooked |
1/4 cup apple cider vinegar |
1 1/2 teaspoons salt-free cajun seasoning |
2 teaspoons olive oil |
1/2 teaspoon dried thyme |
1/2 teaspoon minced garlic (about 1 clove) |
1/4 teaspoon hot sauce |
1 (15.8-ounce) can black-eyed peas, drained |
1/2 cup finely chopped celery (about 1 large rib) |
1/2 cup thinly sliced green onions (about 2 large) |
3 (1-ounce) slices lean ham, cut into thin strips |
green leaf lettuce |
Directions:
1. Place 2 1/4 cups broth in a medium saucepan; bring to a boil. Add rice, stirring well. Cover, reduce heat, and simmer 20 minutes. Remove from heat; let stand, covered, 5 minutes.
2. While rice cooks, combine remaining 1/4 cup broth, vinegar, and next 5 ingredients in a small bowl; set aside.
3. Combine rice, peas, and next 3 ingredients in a large bowl. Add vinegar mixture, stirring gently to combine. Cover and chill at least 30 minutes.
4. Spoon rice mixture onto a lettuce-lined serving plate.
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