Imagine a vibrant, refreshing dish that captures the essence of Spanish summer in just one bite! This Ensalada de Arroz is not just a simple rice salad—it's a culinary journey through the sun-drenched landscapes of Andalusia, where every ingredient tells a story of flavor, tradition, and Mediterranean freshness. Whether you're looking to impress dinner guests or simply craving a light, delicious meal that takes minimal effort, this recipe is about to become your new favorite summer staple.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 1 cup cooked rice
- 1/2 cup bell pepper, diced
- 1/2 cup green peas
- 1/4 cup olives, sliced
- 1/4 cup red onion, diced
- 2 tablespoons olive oil
- 1 tablespoon vinegar
- Salt and pepper to taste
Instructions
- Begin by preparing the cooked rice. If you don't have leftover rice, cook 1 cup of rice according to package instructions. Typically, this involves rinsing the rice under cold water, adding it to a pot with 2 cups of water, bringing it to a boil, then reducing the heat to low, covering, and simmering for about 15-20 minutes until the water is absorbed. Once cooked, fluff the rice with a fork and let it cool.
- While the rice is cooking, prepare the vegetables. Dice 1/2 cup of bell pepper (you can use any color you prefer, such as red, yellow, or green) into small pieces. Next, finely dice 1/4 cup of red onion and set it aside. Rinse and drain 1/2 cup of green peas if using frozen peas.
- In a mixing bowl, combine the cooked and cooled rice, diced bell pepper, green peas, sliced olives, and diced red onion. Mix gently with a spatula to ensure even distribution of all ingredients.
- In a separate small bowl, prepare the dressing by whisking together 2 tablespoons of olive oil, 1 tablespoon of vinegar (white wine or apple cider vinegar works well), and a pinch of salt and pepper to taste. Adjust the seasoning as needed to suit your palate.
- Pour the dressing over the rice and vegetable mixture. Gently toss everything together until all the ingredients are well coated with the dressing.
- Once combined, taste the salad and adjust the seasoning, adding more salt, pepper, or vinegar if desired. For added flavor, you can also include chopped fresh herbs like parsley or basil.
- Allow the salad to sit for about 10 minutes at room temperature or refrigerate it for 30 minutes to let the flavors meld together. This step is optional but recommended for a more flavorful salad.
- Before serving, give the salad another gentle toss. Serve the Ensalada de Arroz chilled or at room temperature as a refreshing side dish or light main course. Enjoy!
Tips
- Rice Matters: Always use day-old or cooled rice for the best texture. Freshly cooked hot rice can become mushy when mixed with dressing.
- Vegetable Variety: Feel free to experiment with different bell pepper colors or add diced cucumber for extra crunch.
- Dressing Depth: Let the salad sit for at least 10 minutes after dressing to allow flavors to meld and intensify.
- Temperature Tip: While delicious at room temperature, chilling the salad for 30 minutes can enhance its flavor profile.
- Herb Hack: Fresh herbs like parsley or basil can elevate the salad's taste and add a beautiful green accent.
- Make-Ahead Magic: This salad actually tastes better the next day, making it perfect for meal prep or picnics!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 30g
Protein: 4g
Fat: 7g
Saturated Fat: 1g
Cholesterol: 0mg
