Mexican Rice Salad
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 2 sachets rice, (long grain rice)
- salt
- 1 can corn kernels
- 1 can kidney beans
- 1 red pepper (s)
- 1 green pepper (s)
- Vegetable onion (noun)
- 250 g meat sausae
- 4 tablespoon vinegar, (herb vinegar)
- 4 tablespoon tomato ketchup
- salt
- 1 pinch (s) chili powder
- 7 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cook the rice in boiling salted water according to the instructions on the packet.
- In the meantime, drain the corn and beans. Clean and wash the peppers and cut into fine strips. Peel the vegetable onion and cut into small pieces. Cut the meat sausage into strips.
- Rinse the rice in cold water on a sieve and allow to drain. Put in a bowl and mix with corn, kidney beans, bell pepper, onion and meat sausage.
- Mix the vinegar, ketchup, salt and chili powder together. Finally stir in the oil. Pour the marinade over the rice, mix everything together and let it steep for at least 1 hour.
- Season to taste again before serving.
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