Salada De Arroz Rice Salad Portuguese Brazil
Transport your taste buds to the vibrant kitchens of Portugal and Brazil with this deliciously refreshing Salada De Arroz, a colorful rice salad packed with flavor and texture. Perfectly cooked white rice is combined with an array of crisp, fresh vegetables—diced bell peppers, cucumber, cherry tomatoes, sweet corn, and sweet peas—creating a visually stunning and nutrient-rich dish. Tossed in a light and zesty dressing of olive oil, lemon juice, and white wine vinegar, this salad is finished with fresh parsley and scallions for a burst of herbal brightness. Quick to prepare and ideal for meal prep, this chilled rice salad makes an irresistible side dish for barbecues, picnics, or any summertime gathering. Discover a taste of Portuguese-Brazilian flair that's as satisfying as it is simple!
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Recipe Information
Ingredients
- 1.5 cups white rice
- 3 cups water
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cucumber, diced
- 1 cup frozen peas, thawed
- 1 cup sweet corn, drained
- 1 cup cherry tomatoes, halved
- 0.25 cup parsley, chopped
- 2 scallions, thinly sliced
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 0.5 teaspoon ground black pepper
Instructions
Rinse the rice under cold water until the water runs clear, then combine it with 3 cups of water and 1 teaspoon of salt in a medium saucepan.
Bring the rice to a boil over medium heat, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the water is absorbed and the rice is tender.
Fluff the cooked rice with a fork and let it cool completely to room temperature. You can spread it out on a baking sheet to cool faster.
In a large mixing bowl, combine the diced red and yellow bell peppers, cucumber, cherry tomatoes, thawed peas, and sweet corn.
Add the cooled rice to the bowl of vegetables and gently toss everything together using a wooden spoon or spatula.
In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, and ground black pepper to create the dressing.
Pour the dressing over the rice and vegetables, then add the chopped parsley and scallions.
Toss the salad gently until all the ingredients are well coated with the dressing.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
Serve the Salada De Arroz chilled as a side dish or a light standalone meal. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3051 mg | 133% | |
| Total Carbohydrate | 172.8 g | 63% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 43.8 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 2850 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
