Rice Salad [Recipe + Video] Ensalada de Arroz, Maíz y Piña
Leftover rice can be reused in this spectacularly colorful rice salad or ensalada de arroz which is just perfect for summer meals, cookouts, and BBQ days.
Course Dinner, Lunch
Cuisine Caribbean, Dominican
Keyword leftover rice salad, pineappple and rice salad, rice and sweet corn salad
¼cupblanched peascanned, or frozen (thawed beforehand)
1cuppineapplediced small
Instructions
1. Cooking onion
Heat oil in a medium-size skillet over medium heat.Add the onion, salt and pepper. Cook stirring until the onions have become translucent
2. Heating rice
Stir in the rice and cook stirring until the rice has warmed up. Remove from the heat.
3. Adding vegetables
Stir in red pepper, sweet corn, and peas.Stir until the temperature has reduced to lukewarm.Stir in the pineapple.
4. Serving and storing
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.