Andalusian Rice Salad Ensalada De Arroz Recipe

Ingredients for Andalusian Rice Salad Ensalada De Arroz

• 1 cup uncooked long-grain rice
• Pinch of salt
• 1/4 cup extra virgin olive oil
• Wine Vinegar
• Garlic Clove
• 1/4 cup finely chopped red onion
• Salt And Pepper
• Piquillo Peppers
• 1/4 cup chopped fresh parsley
• Green Olives
• Pitted Black Olives

How to Make Andalusian Rice Salad Ensalada De Arroz

1. Bring 2 cups of water to a boil in a medium saucepan.
2. Add 1 cup of rice and a pinch of salt. Stir to combine.
3. Reduce heat to low, cover, and simmer for 18-25 minutes, or until the rice is tender but still slightly firm.
4. Remove from heat and let the rice cool completely.
5. 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.
6. Season the vinaigrette with salt and freshly ground black pepper to taste.
7. 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.
8. Taste and adjust seasoning as needed. Chill for at least 30 minutes before serving for optimal flavor.