Best Spanish Rice Salad Recipe

Ingredients

• 400 g (2 cups)white rice
• 950 ml (4 cups)water
• 150 gManchego cheese
• 150 gSerrano ham
• 1red pepper
• 1green pepper
• 1red onion
• 2ripe tomatoes
• 1cucumber
• 200 g (1 cup)pitted green olives
• 60 ml (¼ cup)extra virgin olive oil
• 2 tablespoonsred wine vinegar
• to tastesalt and pepper

Instructions

1. 1

   Rinse the rice

   Rinse the rice under cold water to wash away excess starch. Put it in a large pot with 950 ml water and bring to the boil over a high heat.

2. 2

   Cook the rice

   When the water boils, turn the heat to low and cover the pot. Cook for 15 to 20 minutes, until the rice is tender and the water has been absorbed.

3. 3

   Cool the rice

   Take the pot off the heat and leave the rice covered for 5 minutes. Drain any water still in the pot, then let the rice cool to room temperature.

4. 4

   Chop the peppers

   Peel and chop the onion. Chop the red and green peppers, removing their seeds.

5. 5

   Prepare the vegetables

   Peel the cucumber and cut it into slices or small pieces. Wash and peel the tomatoes, then cut them into small cubes.

6. 6

   Cut the additions

   Cut the Manchego and Serrano ham into small cubes. Halve or slice the olives.

7. 7

   Combine the salad

   In a large bowl, combine the cooled rice with the cheese, ham, peppers, onion, tomatoes, cucumber and olives.

8. 8

   Mix the dressing

   In a separate bowl, stir together the olive oil, red wine vinegar, salt and pepper.

9. 9

   Dress the salad

   Pour the dressing over the salad and gently mix so it coats the ingredients.

10. 10

    Chill before serving

    Cover the bowl with cling film or a lid and refrigerate for at least 1 hour before serving.

What is Spanish rice salad?

This is a cold rice salad built around familiar Spanish ingredients, including Manchego, Serrano ham and green olives. It brings together the comfort of a rice dish and the fresh, crisp feel of a salad.

The recipe description links its flavours to Andalusian-style Spanish rice, while serving it chilled makes it especially suited to warmer weather. Its mix of savoury additions, vegetables and a simple vinegar dressing gives each forkful contrast.

Nutrition and macros by portion

The nutrition label shows one serving as written: 478 calories, 12g protein, 71g carbs, 16g fat.

The rice supplies most of the carbohydrates, while the olive oil contributes much of the fat. Manchego and Serrano ham provide protein as well as some of the dish's fat and salt. To balance the plate, serve a moderate portion with extra fresh vegetables on the side.

The rice makes the base

Rinsing the rice first removes excess surface starch, helping the cooked grains stay distinct. Cook it until tender and let it cool completely before mixing so it does not soften the vegetables or cheese.

A balance of savoury ingredients

Manchego: cut the cheese into small cubes so it is distributed through the salad rather than clumping together.

Serrano ham and olives: both bring a salty, savoury note. Taste the salad after dressing before adding extra salt.

Keep the vegetables crisp

Peppers, cucumber and tomatoes provide freshness alongside the rice. Cut them into small, fairly even pieces so they mix easily and are simple to eat with a fork.

The method calls for peeling the cucumber and tomatoes; if you prefer more texture, keep the cucumber skin on.

Get the dressing to coat

Stir the olive oil and red wine vinegar together with the seasoning before adding them to the bowl. Pour the dressing over the cooled ingredients and fold gently to avoid crushing the rice or tomatoes.

Chilling and serving

The salad needs at least 1 hour in the fridge, giving it time to become properly cold before serving. If making it ahead, keep it covered and give it a gentle stir just before bringing it to the table.

Serve it on its own for lunch or alongside grilled vegetables, fish or chicken for a fuller meal.

Recipe notes & tips

• Use a large pot so the rice has room to cook evenly.
• Drain any water left after cooking so the salad does not become watery.
• Let the rice cool to room temperature before adding the other ingredients.
• Cut the cheese, ham and vegetables into similar-sized pieces for an even mix.
• Season carefully after mixing, as the ham, cheese and olives are already savoury.
• Chill the salad for at least 1 hour before serving.

Variations

• Add sweetcorn: fold drained sweetcorn through the salad for extra sweetness.
• Use black olives: swap in pitted black olives for a deeper olive flavour.
• Try another cheese: use a firm Spanish cheese in place of Manchego.
• Add fresh herbs: stir in chopped parsley just before serving.
• Make it meat-free: leave out the Serrano ham and add more vegetables or olives.

Common mistakes to avoid

• Mixing in warm rice: it can soften the vegetables; cool the rice to room temperature first.
• Skipping the rinse: excess starch can make the grains stick together; rinse under cold water before cooking.
• Leaving excess cooking water: it can dilute the dressing; drain any remaining water after the rice rests.
• Overmixing: the rice and tomatoes can break up; fold the dressing through gently.
• Adding too much salt at first: the ham, cheese and olives are salty; taste the finished salad before adjusting.

How to store

Keep the covered salad in the fridge and eat it within 2 days. Serve it cold; if liquid has settled at the bottom, stir gently before serving.

Frequently asked questions