Spanish Rice Salad Ole Recipes

SPANISH RICE SALAD OLE'

Steps:

• Mix together rice, black beans, tomatoes, pepper, corn, green onion, and cilantro.
• Coat with salsa and add cheese.
• If serving cold, you can use the lettuce leaves to garnish your serving bowl by laying down the leaves and then adding salad.
• If serving hot, place in oven at 350 just until cheese melts.
• A dollop of sour cream is great either way you serve it.

SPANISH RICE WITH OLIVES

Steps:

• Heat olive oil in a saucepan and add chopped onion and sliced garlic.
• Cook until tender and lightly browned.
• Add remaining ingredients, stirring well.
• Bring mixture to a boil, then cover and simmer over low heat for 20 minutes or until all the liquid has been absorbed.
• Remove from heat, and place a thick towel between the pan lid and pan.
• Allow to sit undisturbed for 5-10 minutes.
• Fluff with a fork and serve.

SPANISH RICE SALAD

Steps:

• Bring first 4 ingredients to boil in heavy medium saucepan. Add rice and 1 tablespoon olive oil. Cover and simmer over low heat until rice is tender and liquid is absorbed, about 20 minutes. Transfer to large bowl and chill.
• Whisk remaining 3 tablespoons olive oil, vinegar and garlic in small bowl. Add remaining ingredients to rice in large bowl. Drizzle olive oil mixture over. Toss well. Season to taste with salt and pepper and serve.

SPANISH RICE

Steps:

• In a saucepan, melt butter over medium heat. Add rice; cook and stir until lightly browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer until the liquid is absorbed and rice is tender, 10-15 minutes. Remove bay leaf before serving.

ANDALUSIAN RICE SALAD (ENSALADA DE ARROZ)

Steps:

• Bring 2 cups of water to the boil. Add the rice and a pinch of salt. Cover and cook slowly for 18 -25 minutes, until rice is tender. Cool the rice.
• Make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper.
• In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
• Serve cooled.