Easy Rice Salad
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 dressed 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, in just a few minutes, you will have a tasty and colorful and visually appealing dish ready.
Tools
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
How to Store
Transfer it to an airtight container and refrigerate for 3-4 days. Ensure the salad has cooled to room temperature before storing it in the fridge.
Make-Ahead
The rice salad is a great make-ahead dish that can save you time and effort on busy days. You can prepare the rice, vegetables, and dressing and store them separately in the fridge for 2-3 days. Then, when you're ready to serve, combine all the ingredients in a large bowl, mix well, and adjust the seasoning to taste. This way, you can have a delicious and healthy salad ready in just a few minutes.
Another option is to portion the salad into individual containers or jars for easy grab-and-go lunches or snacks throughout the week. This is a great way to stay organized and ensure you have a healthy meal option. Refrigerate the salad and consume it within 3-4 days for optimal freshness.
Nutrition Facts
Easy Rice Salad
Amount per Serving
Calories
258
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.02
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
2
g
Cholesterol
4
mg
1
%
Sodium
281
mg
12
%
Potassium
212
mg
6
%
Carbohydrates
43
g
14
%
Fiber
2
g
8
%
Sugar
1
g
1
%
Protein
5
g
10
%
Vitamin A
3681
IU
74
%
Vitamin C
34
mg
41
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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