Andalusian Rice Salad (Ensalada De Arroz)

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“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)”
READY IN:
40mins
SERVES:
2-3
UNITS:
US

Ingredients Nutrition

Directions

  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.

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