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

Ingredients

• 3 tablespoonsolive oil
• 1 smallred onion, minced
• 1 teaspoonsalt
• 1/2 teaspoonblack pepper, freshly cracked or ground
• 2 tablespoonsrice vinegar (or 1 tablespoon apple cider vinegar)
• 370 g (2 cups)cooked white rice
• 1/2bell pepper, finely diced
• 40 g (1/4 cup)sweetcorn, boiled until soft if using fresh
• 40 g (1/4 cup)blanched peas, canned or thawed if frozen
• 165 g (1 cup)pineapple, finely diced

Instructions

1. 1

   Cook the onion

   Heat the oil in a medium-sized frying pan over a medium heat. Add the onion, salt and pepper, and cook, stirring, until the onion turns translucent.

2. 2

   Warm the rice

   Stir in the rice and cook, stirring, until it is warmed through. Take the pan off the heat.

3. 3

   Add the vegetables

   Mix in the red pepper, sweetcorn and peas. Stir until the mixture has cooled to lukewarm, then fold in the pineapple.

4. 4

   Serve and store

   Serve the salad. The recipe notes that it can sit covered at room temperature for a couple of hours, but for food safety, refrigerate leftovers promptly rather than leaving cooked rice out.

What is ensalada de arroz?

Ensalada de arroz is a rice salad with many home-style variations across Spanish-speaking cuisines. This version brings together savoury rice and vegetables with sweet pineapple for a colourful side that suits warm-weather meals.

The method warms the rice with softened onion, then adds the other ingredients off the heat. That helps keep the peas, pepper and fruit distinct rather than cooking them into the rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 4g protein, 35g carbs, 11g fat.

The rice and sweetcorn provide most of the carbohydrates, while the olive oil supplies most of the fat; the rice and vegetables contribute a modest amount of protein. Pair a serving with a protein-rich dish and extra vegetables for a more substantial plate.

The rice and onion

Cooked rice: Leftover white rice makes this a quick assembly, but it should be safely stored and thoroughly chilled before use. Break up any clumps before adding it to the pan.

Red onion: Cooking it in oil until translucent softens its sharpness and gives the rice a savoury base. Stir regularly so it softens evenly without browning.

A balanced mix of sweet and savoury

Vegetables: Finely diced pepper, sweetcorn and peas add colour and varied texture. Keep the pieces small so they distribute well through the rice.

Pineapple: Add it after the mixture has cooled to lukewarm, as directed, to preserve its juicy bite. Rice vinegar is listed among the ingredients, although the provided method does not specify when to add it.

Getting the texture right

Warm, not hot: Heat the rice only until warmed through, then take the pan off the heat. Letting the mixture cool before adding the pineapple helps keep the fruit from becoming soft and warm.

Loose grains: Stir gently once the rice is in the pan so it warms without turning mushy. If the rice is clumped, separate it before cooking rather than pressing it around in the pan.

Timing and serving

Quick assembly: The stated total time is 15 minutes, assuming the rice is already cooked and the vegetables are ready to add. Allow a little extra time if you need to thaw peas or prepare fresh produce.

Serve it alongside grilled food or other barbecue dishes, or use it as a light meal base with an additional protein. It can be served lukewarm or cooled after safe chilling.

Handling rice safely

Room temperature: The recipe suggests that the covered salad can remain out for a couple of hours. Do not leave cooked rice at room temperature for an extended period; serve promptly and refrigerate leftovers as soon as possible.

Chilling: Put leftovers in a shallow, covered container so they cool quickly. Keep them refrigerated and eat within a day; avoid reheating the salad with its pineapple and vegetables.

Recipe notes & tips

• Use rice that has been cooled and stored safely if you are starting with leftovers.
• Dice the pepper and pineapple into similarly small pieces for an even mix.
• Stir the onion often as it cooks so it softens without catching.
• Warm the rice just until heated through; prolonged cooking can make it sticky.
• Let the rice mixture cool to lukewarm before folding in the pineapple.
• The ingredient list includes vinegar, but the method does not state when to add it; check the original recipe notes if you need clarification.

Variations

• Use cider vinegar: Choose the listed apple cider vinegar alternative instead of rice vinegar.
• Use frozen peas: Thaw them before mixing them into the salad.
• Choose canned sweetcorn: Use it as listed, or boil fresh sweetcorn until soft.
• Adjust the pepper: Use a different colour of bell pepper for a varied look.
• Serve with grilled food: Pair the salad with barbecue dishes for a summery meal.

Common mistakes to avoid

• Leaving rice out: Cooked rice should not sit at room temperature for long; refrigerate leftovers promptly.
• Overcooking the rice: Heat it only until warm so it keeps its texture.
• Adding pineapple too soon: Wait until the rice mixture is lukewarm to help the fruit stay firm.
• Using frozen peas straight from the freezer: Thaw them beforehand, as specified.
• Cutting uneven pieces: Dice the pepper and pineapple small so they mix evenly through the rice.

How to store

For food safety, refrigerate leftovers promptly in a covered, shallow container and eat within a day. The recipe advises against refrigerating because of the texture, but cooked rice should not be kept at room temperature for a couple of hours beyond serving; avoid reheating the salad with the pineapple and vegetables.

Frequently asked questions