Ensalada de Arroz (Rice Salad)

Servings 6

2 cups cooked rice
2 cups frozen mixed vegetables, cooked
2 tablespoons olive oil
1 medium yellow onion, chopped
1 medium red bell pepper, seeded and chopped
1 garlic clove, peeled and chopped
1/3 cup loosely packed cilantro
1/3 cup olive oil
1-1/2 tablespoons cider vinegar
1 teaspoon salt   

1 Combine the rice and mixed vegetables in a large bowl. Set aside. Heat the oil in a
skillet and saute the onion and pepper until golden brown. Let cool to room temperature.
Combine the garlic, cilantro, oil, and vinegar in a blender or food processor; add the
salt, and set aside. Add the onion and pepper to the rice mixture. Pour the dressing
over the salad and toss.
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Puerto Rican Recipes
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