(16-ounce) can cannellini beans, Great Northern beans or navy beans, rinsed and drained
2
cups chopped cooked chicken
2
medium tomatoes, chopped
1
cup frozen or canned peas, drained
1/2
cup Italian dressing
1
teaspoon dried basil or 1/2 teaspoon dried rosemary leaves, crushed
Prep Time
10 minutes
Cook Time
25 minutes
1. In large skillet over medium heat, sauté rice-vermicelli mix with oil until vermicelli is golden brown.
2. Slowly stir in 2-1/2 cups water and Special Seasonings; bring to a boil. Reduce heat to low. Cover; simmer 15 to 20 minutes or until rice is tender. Cool 10 minutes.
3. In large bowl, combine rice mixture, beans, chicken, tomatoes, peas, Italian dressing and basil. Cover; chill 1 hour before serving.
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