Rice Salad [Video+Recipe] Ensalada de Arroz, Maíz y Piña

Rice Salad [Video+Recipe] 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

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 250kcal

Author Clara Gonzalez

Ingredients

3 tablespoons olive oil
1 small red onion minced
1 teaspoon salt
½ teaspoon black 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

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.

Video

Nutrition