Rice Salad Mexico
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 cup rice (e.g. brown rice, parboiled rice, also mixed with wild rice)
- 4 cup vegetable broth
- 100 g peas, frozen
- 2 spring onion (s)
- 2 bell peppers, red or yellow
- 150 g corn, canned
- 1 can kidney beans
- 2 tablespoon vinegar
- 3 tablespoon oil (e.g. rapeseed, olive or walnut oil)
- 7 tablespoon cream
- 140 g tomato paste
- salt
- sugar
- Cayenne pepper
- Paprika powder, noble sweet
- Herbs (e.g. thyme, basil, lavender)
- 125 g feta cheese
Print Recipe
Pin Recipe Instructions
- Cook the rice in the vegetable stock according to the instructions on the packet, then leave to cool. Boil the peas in water for about 3 minutes, rinse and let cool. Cut the peppers and spring onions into small pieces. Mix the vegetables with the rice, fold in the corn and kidney beans.
- For the dressing, mix together vinegar, oil, cream and tomato paste. Season with salt, sugar, cayenne pepper, paprika powder and the herbs. Mix with the rice and vegetables, let everything steep for at least 2 hours (better longer). Then season again to taste.
- To serve, pour the crumbled feta cheese over the rice salad.
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