The Famous RICE SALAD from the Canary Islands | Ensalada de Arroz y Menta
This rice salad from the Canary Islands, known as ensalada de arroz y menta, is what Spanish regional food is all about. It’s filled with flavors, made with simple everyday ingredients, and done in just 30 minutes. Serve it as a side next to some BBQ or even as a main course next to a crunchy baguette. Either way, it promises to fill you with goodness.
To make this recipe, I used long-grain rice. Of course, you can use any type of rice you like here. Just make sure to check the package instructions. That way, you get your liquid-to-rice ratios and your cooking times right on the money.
As for the dressing, I used extra virgin olive oil, white wine vinegar, garlic, and ground cumin. You can mix it up and use different types of vinegars. As well as add in a dash of crushed red pepper for a spicy kick.
TIPS & TRICKS to Make this Recipe: You can serve this rice salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container.
Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEFยดS KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL (10% OFF Your Order with Coupon ONAFORK)
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Watch the Video Below on How to Make this Ensalada de Arroz y Menta
Spanish Rice Salad from the Canary Islands | Ensalada de Arroz y Menta
Ingredients
- 1 cup long grain rice (rinsed) 190 grams
- 1 1/2 cups water 360 ml
- 1/3 cup chopped red onion 50 grams
- 1/2 cup diced green bell pepper 75 grams
- 10 cherry tomatoes (each one cut into quarters)
- 1/2 cup pitted green olives (thinly sliced) 70 grams
- 1/2 cup canned corn (drained and rinsed) 70 grams
- 1/4 cup chopped fresh mint 10 grams
- 3 tbsp extra virgin olive oil 45 ml
- 1 tbsp white wine vinegar 15 ml
- 1 clove garlic (finely grated)
- 1/2 tsp ground cumin 1.50 grams
- sea salt & black pepper
Instructions
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Add the rice and water into a saucepan, season generously with salt, and heat with a high heat
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When it comes to a boil, place a lid on the pan and lower to a low heat, simmer for 15 minutes or until just cooked al dente (check package instructions on the rice you are using to get your liquid-to-rice ratios and cooking times right on the money)
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Once the rice is cooked, remove it from the heat and fluff it with a fork and set it aside to cool
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To make the dressing, add the olive oil into a bowl, along with the white wine vinegar, grated garlic, cumin, and season with a kiss of salt & pepper, whisk together until well mixed
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Once the rice is cool enough to handle, add it into a large bowl, along with the chopped red onion, diced green bell pepper, chopped cherry tomatoes, sliced green olives, canned corn, and the chopped fresh mint, then pour in the dressing and season everything with salt & pepper, gently mix together until well mixed
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Serve at room temperature or chilled, as it will hold for up to 3 to 4 days in the fridge, enjoy!
Recipe Notes
Get the Spanish Olive Oil I used to make this Recipe (10% Off Your Order from tienda.com with Coupon ONAFORK)
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