RICE AND PEPPERS SALAD a tasty main dish for summer, easy and quick recipe perfect for lunch or dinner and for the beach.
Delicious rice and peppers salad, a light and pleasant main dish perfect for summer, great to bring to the beach with simple and tasty ingredients.
The recipe to prepare rice and peppers salad is perfect if you are looking for a dish with summer ingredients that is quick to prepare, tasty, and guests love.
It can also be prepared the day before, it’s tastier and it’s great even dressed with mayonnaise, but you can enjoy it without peppers, with lemon, or in the classic salad.
Follow me in the kitchen today, there’s rice and peppers salad!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 4
- Cuisine: Italian
Ingredients
- 18 oz rice for salads
- 2 eggs
- 9 oz tuna in oil
- 2 peppers
- 1.75 oz black olives
- 1.75 oz arugula
Steps
Remove the cap from the peppers, then cut them into pieces and cook them in a pan with a drizzle of oil and the lid closed, about 10 minutes, alternatively, you can roast them.
Boil the eggs, then remove them from the pot and let them cool.
Cook the rice according to the box instructions, drain and let cool in a large bowl.
Drain the oil and add it to the rice, I used natural oil, add the olives, peppers and mix.
Shell the eggs, chop them and add them to the rice, add the washed and patted arugula then season with oil or mayonnaise if you prefer.
Bon appétit
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You can add other ingredients such as corn, green olives, or a handful of capers or some bottarga, also perfect is onion left to rest in a bowl with water and vinegar.
