Rice Salad
HB-1909 · Hand-built original · Paraguayan
The typical Paraguayan rice salad combines different-colored bell peppers, rice, carrots, peppers, peas, corn, mayonnaise, and parsley. A tasty and colorful mixture that captivates with its texture and fresh flavor. Ideal for enjoying on any occasion.
ParaguayanAppetizers1 hr 10 min5 Servings396 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeDiabeticRenal
Main ingredient: rice
Servings:5quantities adjust to match
Ingredients
- 1 cup long-grain rice
- 3 cups water
- 1 pinch salt, plus more to taste
- 1 tbsp oil
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1 corn cob, kernels cut off (or 3/4 cup sweetcorn)
- 1 carrot, peeled and finely diced
- 1/2 cup peas
- 2 tbsp chopped fresh parsley
- 3/4 cup mayonnaise, or to taste
- Black pepper, to taste
Method
- Cook the corn kernels, carrot and peas in boiling salted water for 3-4 minutes until just tender; drain and cool. Alternatively steam them together.
- Put the rice, water, salt and oil in a pot, bring to a boil, then cover and cook on the lowest heat for 15 minutes. Rest off the heat for 10 minutes, then spread on a tray and leave to cool completely.
- Tip the cold rice into a large bowl and break up any clumps with a fork.
- Add the cooled vegetables, the raw diced peppers and the parsley.
- Fold through the mayonnaise until everything is lightly coated. Season with salt and black pepper.
- Chill for at least 30 minutes before serving so the flavours settle. Serve cold as an accompaniment to grilled meat or as an appetiser.
Prep: 30 min · Cook: 1 h · Total: 1 h 10 min
Nutrition (per serving, where published)
396 kcalCalories
4.9 gProtein
35.8 gCarbs
26.2 gFat
3.9 gSaturates
3.8 gFibre
3.7 gSugars
250 mgSodium
14 mgCholesterol
296 mgPotassium
22 mgCalcium
1.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data