SPECTACULAR RICE AND PINEAPPLE SALAD

Leftover rice can be reused in this spectacularly colorful salad that is just perfect for summer meals, cookouts, and BBQ days.

– 3 tablespoons olive oil – 1 small red onion, minced – 1 teaspoon salt – ½ teaspoon pepper , (freshly-cracked, or ground) – 2 tablespoons rice vinegar, or 1 tablespoon of apple cider vinegar – 2 cup cooked white rice , (arroz blanco per our recipe) (see notes) – ½ bell pepper, diced small (see notes) – ¼ cup sweet corn, (boiled soft, for canned) – ¼ cup blanched peas, canned, or frozen (thawed beforehand) – 1 cup pineapple, diced small

Ingredients:

Step 1:

Heat oil in a medium-size skillet over medium heat. Add the onion, salt and pepper. Cook stirring until the onions have become translucent.

Step 2:

Stir in the rice and cook stirring until the rice has warmed up. Remove from the heat.

Step 3:

Stir in red pepper, sweet corn, and peas. Stir until the temperature has reduced to lukewarm. Stir in the pineapple.

Step 4:

This salad keeps well at room temperature for a couple of hours if covered tightly. It's best not to refrigerate as the rice will have an unappetizing consistency, and the vegetables and pineapple do not do well reheated.

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