Andalusian Rice Salad (Ensalada de Arroz)

Servings: 2
Total time: 45min
Ingredients

1 cup rice
1 tsp salt
8 tbsp olive oil
3 tbsp wine vinegar
1 large clove garlic
1 small onion
salt and pepper
1 4-oz jar whole piquillo peppers.
4 sprigs parsley
green and black pitted olives for garnish

Procedure

1.      Bring 2 cups of water to the boil. Add the rice and a pinch of salt. Cover and cook slowly for 18 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.      Drain the piquillo peppers. Cut into strips.

4.      In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.

5.      Serve cool.