¼cupof blanched peascanned, or frozen (thawed beforehand)
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
Heating rice: Stir in the rice and cook stirring until the rice has warmed up. Remove from the heat.
Adding vegetables: Stir in red pepper, sweet corn, and peas.Stir until the temperature has reduced to lukewarm.Stir in the pineapple.
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.
This is leftover arroz blanco. Flavored rice may not work in this salad.I actually mixed two colors of peppers because I had them.