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In a large bowl, combine cooked rice, frozen peas, black beans, red onion, jalapeño, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well.
Pour olive oil into a blender. With blender running, add vinegar and lime juice through hole in lid. Add roasted garlic; continue blending until mixture is smooth, scraping side as necessary. Pour mixture into a small bowl; stir in cilantro, parsley and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Pour vinaigrette over rice mixture; toss to combine. Cover and chill for up to 24 hours. If desired, garnish with cilantro sprigs.