Rice salad

Name: Rice salad
Prep time: 30 min
Cook time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 1 on Knorr® Mi Arroz® White Rice Seasoning; 1 1/2 cups long grain rice, raw; 4 tablespoons oil; 3 1/2 cups water; 2 lettuce, the hearts, well disinfected; 1 1/2 cups cucumber, peeled, cut into cubes; 1 cup tomtato, without seeds, cut into cubes; 2 tablespoons capers; 1/4 cups olive oil; 1/4 cups rice vinegar; 1/8 teaspoons black pepper, freshly ground

10 mins

20 mins

Low

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Get out of the routine with this rice salad, you'll see that it tastes as good as many salads and will yield a lot.

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Ingredients

8 portions

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Preparation

Follow the packaging instructions. Wash the rice until the water is clean, drain well. Heat the oil in a medium saucepan over medium heat and fry gently stirring the rice, preventing it from splitting. This should take a slightly golden color (very light) and the grains will separate from each other. Remove excess oil if necessary.

Empty the water and the contents of the white Knorr® MiArroz® sachet. Let it boil and reduce the heat to the maximum.

Cover and let cook 20 minutes or until the liquid has completely absorbed. Let cool.

Aside, mix in a bowl cucumber, capers, tomato, oil, vinegar and pepper.

When the rice is cold completely integrate gently with all the ingredients and serve it decorating with hearts of lettuce. It is very fresh and nutritious.