Rice Salad (Ensalada de Arroz)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 cups cooked rice 2 cups frozen mixed vegetables, cooked 2 tablespoons olive oil
1 medium yellow onion, chopped 1 medium red bell pepper, seeded and chopped 1 garlic clove, peeled and chopped
1/3 cup loosely packed cilantro 1/3 cup olive oil 1-1/2 tablespoons cider vinegar
1 teaspoon salt



1 Combine the rice and mixed vegetables in a large bowl. Set aside. Heat the oil in a skillet and saute the onion and pepper until golden brown. Let cool to room temperature. Combine the garlic, cilantro, oil, and vinegar in a blender or food processor; add the salt, and set aside. Add the onion and pepper to the rice mixture. Pour the dressing over the salad and toss.

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