How to Make It
Bring a large saucepan of salted water to a boil. Add the rice and simmer over moderate heat until just tender, about 14 minutes. Drain thoroughly.
In a large bowl, toss the rice with the olive oil and lemon juice. Stir in the parsley, frying pepper, olives, capers and lemon zest and season with salt and pepper. Serve warm or at room temperature with lemon wedges.
One Serving 255 cal, 18 gm fat, 2.4 gm sat fat, 21 gm carb, 1.2 gm fiber.