If you need a simple but flavorful recipe to share at your next summer dinner or barbecue, this tasty Rice Salad (Ensalada de Arroz) is just what you've been looking for.
This Paraguayan-inspired Rice Salad combines cooked rice and vegetables such as bell peppers, tomatoes, carrots, and peas, then coated with mayonnaise to add flavor and creaminess.
Although this salad is excellent, you can add hard-boiled eggs, olives, green beans, or crispy bacon bits. You can also opt for whole grains like jasmine rice instead of white to add more whole grains to your diet or chickpeas or lentils if you want to add ingredients with a plant-based protein source. Thus, a tasty, colorful, and visually appealing dish will be ready in just a few minutes.
How to Make Rice Salad
Note: The full instructions are provided in the recipe card below.
Heat the oil in a medium nonstick saucepan. Add the rice and 2 teaspoons of kosher salt and constantly stir for about 1 to 2 minutes until all the rice is coated in the oil and smells toasted.
Pour in the 5 cups of boiling water and cover tightly immediately since it will boil vigorously. Reduce the heat to low and cook for 7 to 12 minutes or until all the water has been absorbed. Turn off the heat and let the white rice rest, covered, for another 5 minutes (Do not uncover!)
Uncover and fluff with a fork, turn the rice onto a sheet tray, and let it cool completely. Alternatively, rinse the rice under cold water until cool; shake off the excess water.
Transfer to a large bowl. Add the cooled rice, bell peppers, corn, green onion, parsley, chopped tomatoes, salt, pepper, peas, and carrots in a large bowl. Toss gently to combine.
Add the Mayonnaise over the rice mixture and mix until the rice is thinly coated. Taste and re-season if necessary. Cover the bowl with plastic wrap and refrigerate until ready to serve for up to 2 days. After that, it can be served cold or at room temperature.
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Recipe
Easy Rice Salad
Equipment
Ingredients
- 3 cups Jasmine rice , cooked until al dente (6 cups cooked)
- 1 can (15.25 oz/432g) Whole Kernel Corn, well rinsed and drained
- 12 oz (340g) Frozen peas and carrots, cook according to package instructions
- 1 small green bell pepper , cored, and finely diced
- 1 small red bell pepper , cored, and finely diced
- ⅓ to ½ cup cup Italian parsley chopped
- 3 ripe plum tomatoes halved lengthwise , seeds squeezed out, and finely diced
- 2 green onion , thinly sliced
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt , to taste
- 1 teaspoon ground black pepper , to taste
- ½ cup mayonnaise , adjust to taste
Instructions
- Heat the oil in a medium nonstick saucepan. Add the rice and 2 teaspoons of kosher salt and constantly stir for about 1 to 2 minutes until all the rice is coated in the oil and smells toasted. Pour in the 5 cups of boiling water and cover tightly right away since it will boil vigorously.
- Reduce the heat to low and cook for 7 to 12 minutes or until all the water has been absorbed. Turn off the heat and let the white rice rest, covered, for another 5 minutes (Do not uncover!) Uncover and fluff with a fork and turn the rice out onto a sheet tray and let it cool completely. Alternatively, you can rinse the rice under cold water until cool; shake off the excess water. Transfer to a large bowl.
- In a large bowl, add the cooled rice, bell peppers, corn, green onion, parsley, chopped tomatoes, salt, pepper, peas, and carrots. Toss gently to combine. Add the Mayonnaise over the rice mixture and mix until the rice is thinly coated. Taste and re-season if necessary. Cover the bowl with plastic wrap and refrigerate until ready to serve for up to 2 days. After that, it can be served cold or at room temperature.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
