Mom's Rice Salad

Photo: Raquelle M.

Ingredients

2 cups of uncooked rice

3 cups of hot water

salt to taste

1/2 cup of canned tuna

1 green pepper finely diced

1/4 red onion finely diced

3 tablespoons of red wine vinegar

1/4 cup of roughly chopped olives, capers and red pimentos

4 tablespoons of mayo

salt and pepper to taste

Preparation

Cook the rice Raquelle style (see blog for details)

Soak the diced red onion in the red wine vinegar while you prepare the other ingredients. Let is marinate for about 5 minutes or so and drain.

Add the tuna, green pepper, olives, capers, red pimentos and red onions to the rice and mix. Season with salt and pepper. Slowly incorporate the mayo tablespoon by tablespoon until it's to the consistency that you like. I go light on the mayo but you can always add more.

Eat at room temperature. It's hearty enough to eat alone with maybe a light dessert to follow. It reheats well just make sure to only nuke it for up to 30 seconds and not to cook it because of the mayo. You can eat this cold too.

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About

My Dominican mama's rice salad is a favorite recipe of mine. You can substitute rice for chopped eggs or chopped boiled potatoes. It's very versatile, easy, colorful and delicious.