Ensalada de arroz is a Latin American mixed rice dish made with white rice, eggs, vegetables, and fat cooked together in one pan.
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This Ensalada de arroz recipe is inspired by Brazilian flavors and uses pre-cooked cold rice, eggs, vegetables, and aromatics for a fast, family-style side dish.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Cooked white rice: Provides the base so the vegetables and eggs mix evenly.
- Butter: Adds richness and keeps the rice soft.
- Onion: Adds sweetness that balances the savory mix.
- Garlic: Strengthens aroma and depth.
- Red bell pepper: Adds color and mild sweetness.
- Green bell pepper: Adds contrast and light bitterness.
- Eggs: Bind the mixture so it holds together.
- Carrots: Add texture and light sweetness.
- Corn: Adds soft pops of sweetness.
How to Make Ensalada de arroz
Note: Full instructions are provided in the recipe card below.
- Cook the Rice: Heat the oil in a large, heavy-bottomed pan over medium heat, add the onion, and sauté until tender. Add the garlic and sauté briefly, without browning.
- Add the rice and stir for 1 minute, then add the boiling water and salt. Bring to a boil, reduce to low heat, and cook until nearly dry, about 12 minutes.
- Stir, cover, and cook for 15 minutes more until all the water is absorbed. Turn off the heat, keep covered, and let the rice cool completely. The rice must be cold before mixing.
- Prepare the Colorful Mix: Heat a large nonstick pan over high heat and add the butter to melt. Add the onion and sauté, then add the garlic and sauté briefly. Add the bell peppers and cook for 2 minutes.
- Reduce the heat to medium, add the beaten eggs, and stir constantly until fully cooked. Increase the heat and continue stirring until the eggs are loose and dry.
- Finish the ensalada: Add the carrot and corn, then add the salt and mix. Add the cold cooked rice and stir well. Keep over high heat, mixing, until fully combined and heated through. Turn off the heat and serve.
Hint: Use cold rice so the grains stay separate.
Storage, Make Ahead, & Freezing
Storage: Refrigerate ensalada de arroz in an airtight container for up to 3 days.
Make Ahead: Cook and cool the rice up to 24 hours in advance before mixing.
Freezing: Not recommended.
Camila's Tips & Variations
- Use what you have: This recipe works with whatever vegetables you already have in your refrigerator.
- Onion is optional: If you don't like onion, you can leave it out.
- Garlic is optional: Adjust or omit if you prefer a milder flavor.
- Use cold rice: The rice must be completely cold before mixing.
- Make ahead: The rice can be cooked the day before and used cold.
- Stir well on high heat: This helps everything mix evenly and heat through.
Frequently Asked Questions
Why does ensalada get mushy?
Hot rice releases steam, so always use cold cooked rice.
How do I keep colorful rice from sticking to the pan?
Use high heat and stir constantly so the moisture evaporates quickly.
What happens if I add the eggs too early?
They overcook and turn rubbery, so add them after the vegetables soften.
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Recipe
Ensalada de Arroz
Equipment
- Large wide skillet or sauté pan
- Wooden spoon or spatula
Ingredients
- 113 grams unsalted butter
- 1 small yellow onion , grated or finely minced
- 2 medium garlic cloves , grated or finely minced
- ½ red bell pepper , chopped
- ½ green bell pepper , chopped
- 5 large eggs , beaten
- 1 cup cooked al dente carrots , diced
- 1 cup canned corn , drained
- ½ tablespoon kosher salt
- 5 cups cold, loose cooked white rice
Instructions
- Cook the Rice: Heat the oil in a large, heavy-bottomed pan over medium heat, add the onion, and sauté until tender. Add the garlic and sauté briefly, without browning.
- Add the rice and stir for 1 minute, then add the boiling water and salt. Bring to a boil, reduce to low heat, and cook until nearly dry, about 12 minutes.
- Stir, cover, and cook for 15 minutes more until all the water is absorbed. Turn off the heat, keep covered, and let the rice cool completely. The rice must be cold before mixing.
- Prepare the Colorful Mix: Heat a large nonstick pan over high heat and add the butter to melt. Add the onion and sauté, then add the garlic and sauté briefly. Add the bell peppers and cook for 2 minutes.
- Reduce the heat to medium, add the beaten eggs, and stir constantly until fully cooked. Increase the heat and continue stirring until the eggs are loose and dry.
- Finish the Ensalada de Arroz: Add the carrot and corn, then add the salt and mix. Add the cold cooked rice and stir well. Keep over high heat, mixing, until fully combined and heated through. Turn off the heat and serve.
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.
