Andalusian Rice Salad (ensalada De Arroz)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 2
• 1 cup rice
• 1 teaspoon salt
• 8 tablespoons olive oil
• 3 tablespoons wine vinegar
• 1 large garlic clove, minced
• 1 small onion, minced
• salt and pepper, to taste
• 1 (4 ounce) jar piquillo peppers, whole, drained and sliced in strips (may substitute jarred roasted red peppers)
• 4 sprigs parsley, finely chopped
• green olives, for garnish
• pitted black olives, for garnish

Recipe

• 1 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.
• 2 make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. season to taste with salt and pepper.
• 3 in a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
• 4 serve cooled.