Salada de arroz

Recipe: Salada de arroz


  • 400g (2 cups) long-grain rice
  • 1.125L (4 1/2 cups) chicken or vegetable stock
  • 2 tbs tomato paste
  • 1 tsp dried oregano leaves
  • 4 large tomatoes, peeled, seeded, coarsely chopped
  • 4 shallots, trimmed, thinly sliced
  • 1/3 cup chopped fresh continental parsley
  • 1 tbs extra virgin olive oil


  1. Combine the rice, stock, tomato paste and oregano in a large saucepan over medium-high heat. Bring to a simmer. Cover and reduce heat to low. Cook for 12 minutes or until tender. Transfer to a large bowl and set aside to cool.
  2. Stir in the tomato, shallot, parsley and oil. Season with salt and pepper.


  1. To peel your tomatoes, cut a cross in the base of each tomato and immerse them in boiling water for 25 seconds, or until the skin loosens. Transfer to a bowl of ice-cold water then peel.

Number of servings (yield): 6

Meal type: lunch

Culinary tradition: USA (General)

My rating: 4 stars:  ★★★★☆ 1 review(s)