In 1984 Janet Harris of Sussex, UK set a world record by eating 7,175 peas in one hour, picking them up one at time with chopsticks.
Learn MorePaella Salad
Description
Prep time: 10 minutes
Cook time: 20 minutes
Serves 6
Ingredients
1
tsp
salt
(divided)
1⁄8
tsp
saffron
1 1⁄2
c
long grain rice
1⁄4
c
lemon juice
1⁄4
c
olive oil
1⁄2
tsp
paprika
1
can
(15 oz.) Libby's Peas and Carrots
(drained)
2
c
diced cooked chicken breast
4
oz
diced pimentos
(drained)
1⁄4
c
chopped parsley
Instructions
In saucepan, bring 3 cups water to a boil with 1/2 teaspoon of the salt and the saffron. Stir in rice; when water returns to the boil, reduce heat to low, cover and cook about 20 minutes or until rice has absorbed all the water.
Transfer rice to large mixing bowl; gently mix in lemon juice, oil, paprika, and remaining 1/2 teaspoon salt. Allow to cool at room temperature, stirring occasionally.
When rice is cool, fold in remaining ingredients; adjust seasoning with salt and lemon juice.
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