Rice Salad [Video+Recipe] Ensalada de Arroz, Maíz y Piña

Leftover rice can be reused in this spectacularly colorful rice salad or ensalada de arroz which is just perfect for summer meals, cookouts, and BBQ days.

📝 Ingredients

• 3 tablespoons olive oil
• 1 small red onion (minced)
• 1 teaspoon salt
• 1/2 teaspoon black pepper ((freshly-cracked, or ground))
• 2 tablespoons rice vinegar (or 1 TBSP of apple cider vinegar)
• 2 cup cooked white rice ((arroz blanco per our recipe) (see notes))
• 1/2 bell pepper (diced small (see notes))
• 1/4 cup sweet corn ((boiled soft, for canned))
• 1/4 cup blanched peas (canned, or frozen (thawed beforehand))
• 1 cup pineapple (diced small)

👨‍🍳 Instructions

1. 1--- 1. Cooking onion ---
2. 2Cooking onion: Heat oil in a medium-size skillet over medium heat.Add the onion, salt and pepper. Cook stirring until the onions have become translucent
3. 3--- 2. Heating rice ---
4. 4Heating rice: Stir in the rice and cook stirring until the rice has warmed up. Remove from the heat.
5. 5--- 3. Adding vegetables ---
6. 6Adding vegetables: Stir in red pepper, sweet corn, and peas.Stir until the temperature has reduced to lukewarm.Stir in the pineapple.
7. 7--- 4. Serving and storing ---
8. 8Serving: This salad keeps well at room temperature for a couple of hours if covered tightly. It's best not to refrigerate as the rice will have an unappetizing consistency, and the vegetables and pineapple do not do well reheated.