Mom's Rice Salad

Raquel StecherAbout Me
Blogger at Thoughtful Eating and Vintage Brand New. Please add my to your circles.



Your comfort food is nice and all, but mine is better. My Dominican mama made this rice salad, and a potato equivalent, a few times each year and it would always be a special treat. Sure you can eat it cold, but it's so much better luke warm or at room temperature. I always preferred the rice to the potato because I felt I got better access to all the ingredients. This salad is fun to look at too because all the ingredients mixed into the rice look sort of like confetti! Chances are you won't find this salad anywhere else. This truly unique. So please don't tell my mom I'm sharing this recipe with you!

Ingredients:

2 cups of uncooked rice
3 cups of hot water
salt to taste

1/2 cup of canned tuna
1 green pepper finely diced
1/4 red onion finely diced
3 tablespoons of red wine vinegar
1/4 cup of roughly chopped olives, capers and red pimentos
4 tablespoons of mayo
salt and pepper to taste

Cook the rice Raquelle-style. Set aside.


Soak the diced red onion in the red wine vinegar while you prepare the other ingredients. Let is marinate for about 5 minutes or so and drain.


Add the tuna, green pepper, olives, capers, red pimentos and red onions to the rice and mix. Season with salt and pepper. Slowly incorporate the mayo tablespoon by tablespoon until it's to the consistency that you like. I go light on the mayo but you can always add more.

Eat at room temperature. It's hearty enough to eat alone with maybe a light dessert to follow. It reheats well just make sure to only nuke it for up to 30 seconds and not to cook it because of the mayo. You can eat this cold too!

Mom's Rice Salad

1 comment:

Beverly said...

That looks SO good, 'quelle. I'll have to try it! :)

Thanks, Mama 'Quelle, for the recipe!

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