Best Andalusian Rice Salad Ensalada De Arroz Recipes

ANDALUSIAN RICE SALAD (ENSALADA DE ARROZ)

Andalusian Rice Salad (Ensalada De Arroz) image

From: http://www.gourmed.com "The piquillo pepper is a variety of chili traditionally grown in Northern Spain over the town of Lodosa. Its name is derived from the Spanish for "little beak"(Wikipedia)

Provided by MomLuvs6

Categories Spanish

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 11

Ingredients

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

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.

Nutrition Facts : Calories 845.8, Fat 54.6, SaturatedFat 7.6, Sodium 1167.6, Carbohydrate 81.3, Fiber 2.1, Sugar 1.5, Protein 7

ANDALUSIAN RICE SALAD

Andalusian Rice Salad image

My sister gave me this recipe many years ago. It is a great change from potato salad for a picnic and it travels well. I have changed the spices in the dressing. I have added chicken or sliced salame a few times.

Provided by Penelope Uptain

Categories Other Salads

Time 2h

Number Of Ingredients 15

Ingredients

4 c cold cooked white or brown rice
1/4 c chopped sweet peppers (i use yellow or orange)
1/4 c chopped green onions
2 Tbsp chopped parsley
5 small tomatoes chopped
5 olives sliced
2 hard boiled eggs chopped or sliced
DRESSING
2-3 Tbsp apple cider vinegar
1/2 tsp pepper
1/2 tsp dry mustard
1 clove garlic
1 tsp dry oregano leaves (i use basil)
1/2 c salad oil
11/2 tsp salt

Steps:

1. Cook the rice and cool. I often cook it the night before I need it.
2. Chop the vegetables and add to a large bowl with the rice.
3. Chop the eggs and add to the salad, or slice them to use as a garnish on the top.
4. Combine the dressing and add to the salad.
5. Refrigerate until serving.

SPANISH PICADILLO CON ARROZ

Spanish Picadillo Con Arroz image

This is comfort food, from my childhood. It is my mother's wonderful recipe, that was probably passed on from my grandmother. Typically the Picadillo is made with raisins added as well. I have omitted the raisins in this recipe, as we do not care for them. However if you wish you may add a couple of tablespoons of raisins, at the same time you add the olives. This dish is served with the Picadillo on top of the rice. It goes lovely with salad on the side.

Provided by Expat in Holland

Categories Meat

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 cup white rice (preferably Uncle Ben's)
2 cups water
4 tablespoons olive oil
1 large onion, chopped
1 green bell pepper, finely chopped
4 garlic cloves, minced divided
2 lbs lean ground beef
1 (14 ounce) can chopped tomatoes, drained
2 tablespoons tomato paste
1/4 teaspoon cumin
2 teaspoons oregano
1/2 cup pitted green olives, sliced or 1/2 cup capers
salt and pepper

Steps:

In a pot with a lid, heat 1 tbsp olive oil over medium heat. Add 1 clove garlic minced, and sauté for 1 minute. Do not brown.
Add rice to pan and stir well to combine. Stir constantly until all is coated and hot, about 2 minutes.
Add water to rice mixture and bring to a boil. Cover with lid, lower heat to low, and simmer mixture for 20 minutes.
Turn off heat, and let set for 5minutes.
Meanwhile, in a large fry pan, heat 3 tbsp olive oil, over medium heat.
Add onion, green pepper and 3 cloves minced garlic. Sauté about 5 minutes until onion turns transparent.
Add ground beef and brown well, breaking up large pieces. Stir frequently.
Add canned tomatoes, tomato paste, cumin, and oregano. Stir well to combine.
Cover. Reduce heat to low and simmer mixture for 20 minutes.
Add olives, salt and pepper and simmer mixture covered for 5 minutes.
If mixture is watery, just remove cover and simmer for 5 minutes longer.
Serve immediately over the hot cooked white rice.

Nutrition Facts : Calories 510.4, Fat 26.3, SaturatedFat 7.7, Cholesterol 98.3, Sodium 325.4, Carbohydrate 33.4, Fiber 3, Sugar 4, Protein 33.8

SALADA DE ARROZ (RICE SALAD) - PORTUGUESE BRAZIL

Salada De Arroz (Rice Salad) - Portuguese Brazil image

This is from "Cuisines of Portuguese Encounters", where the author put together the dishes she encountered while going through the Portugal and its former colonies. I haven't made it yet. Times don't include the 2-hour chillng time, nor the time to precook a few ingredients.

Provided by Debbie R.

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

2 cups cooked rice (cold)
1 granny smith apple (peeled, cored, and julienned)
1/2 avocado (peeled and sliced)
1 tablespoon chopped pimiento
1 cup cooked peas
1 tablespoon lemon juice
1 tablespoon white vinegar
2 tablespoons olive oil
1 teaspoon mustard
1 teaspoon salt
1/4 teaspoon black pepper
1/2 head lettuce, shredded
3 eggs, hard-boiled
1/2 lb shrimp, cooked

Steps:

Place rice in large bowl. Add apple, avocado, pimiento and peas.
In a smaller bowl, mix lemon jjuice, vinegar, olive oil, mustard, salt and pepper. Add it to the rice mixture. Mix well. Pack into a mold. Chill at least 2 hours.
Arrange lettuce on a platter, and unmold rice on top. Decorate it with the sliced hard-boiled eggs and shrimp.