Ingredients for Andalusian Rice Salad Ensalada De Arroz
- 1 cup white rice
- 1 pinch salt, plus more to taste
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- 1/4 cup finely chopped red onion
- salt and freshly ground black pepper, to taste
- 1 cup chopped piquillo peppers (from a jar)
- 1/4 cup chopped fresh parsley
- 0 Green Olives
- 1/2 cup pitted kalamata olives, chopped
- 2 cups water
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How to Make Andalusian Rice Salad Ensalada De Arroz
- Bring 2 cups of water to a boil in a medium saucepan.
- Add 1 cup of rice and a pinch of salt. Stir to combine.
- Reduce heat to low, cover, and simmer for 18-25 minutes, or until the rice is tender but still slightly firm.
- Remove from heat and let the rice cool completely.
- While the rice cools, prepare the vinaigrette: In a small bowl, whisk together 1/4 cup extra virgin olive oil, 2 tablespoons red wine vinegar, 1 minced garlic clove, and 1/4 cup finely chopped red onion.
- Season the vinaigrette with salt and freshly ground black pepper to taste.
- In a large bowl, gently combine the cooled rice, vinaigrette, 1 cup chopped piquillo peppers, 1/4 cup chopped fresh parsley, and 1/2 cup pitted Kalamata olives.
- Taste and adjust seasoning as needed. Chill for at least 30 minutes before serving for optimal flavor.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
6g
Fat
38g
Carbs
27g
