Ensalada de Arroz (Rice Salad)
Enjoy a refreshing and nutritious meal that combines the flavors of Spain with the goodness of rice – perfect for tonight's dinner!
Begin by cooking the rice according to the instructions on the package, which typically takes about 15-20 minutes. Ensure the rice is fluffy and let it cool.
While the rice is cooking, wash and dice the bell pepper, red onion, and cucumber into small pieces.
In a large mixing bowl, combine the cooled rice, diced bell pepper, red onion, cucumber, and drained chickpeas. Mix well.
In a small bowl, whisk together the olive oil, juice of the lemon, salt, and pepper to create a dressing.
Pour the dressing over the rice mixture and toss gently to combine, ensuring everything is well-coated.
Chop the parsley finely and add it to the salad, mixing well again.
Let the salad sit for about 10 minutes to allow flavors to meld together before serving.
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- Add some diced avocado for creaminess and healthy fats.
- Incorporate grilled shrimp or chicken for added protein.
- Include olives or capers for a briny flavor that enhances the dish.
- Use cold rice for the best texture – it makes the salad more refreshing.
- Adjust the amount of lemon juice to your taste for a zesty kick.
- Feel free to add other vegetables like corn or carrots to enhance the nutrition.
- fat: 8g
- carbs: 30g
- fiber: 5g
- protein: 6g
- calories: 200
This dish is a great option for a wholesome meal, providing complex carbohydrates and fiber from the rice and chickpeas, along with vitamins from the vegetables.
