This Ensalada de Arroz Primavera (Primavera Rice Salad) is fresh, zesty, and so easy to throw together. It's light, colorful, and perfect for cookouts, easy lunch, or delicious side dish for the holidays.
Ensalada de Arroz Primavera is a fresh and simple rice salad that comes together in no time but always impresses. It's colorful, eye-catching, light, and full of zesty, yummy flavor! This dish is perfect for hot days, gatherings, and holidays. Served chilled or at room temperature and pairs great with grilled meats like chuleton (T-bone steaks) and pollo a la plancha (grilled chicken breast).
If you're into fresh, easy salads like this one, check out my ensalada de pasta fría (cold pasta salad), ceviche de brócoli (broccoli ceviche) , ensalada de garbanzos (garbanzo bean salad), and our ensalada de granos (Bean Salad).
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Ingredients
Delicious Additions and Variations
- Fruit: Add diced mango or pineapple for a sweet touch.
- Cheese: Stir in crumbled queso fresco or feta.
- Grains: Swap white rice for wild rice, quinoa or farro for extra texture.
- Seeds: Add pistachio, sunflower and sesame seeds for additional flavor and crunch.
Instructions for Ensalada de Arroz Primavera
Step 1: In a small bowl, whisk together all the vinaigrette ingredients with a fork until well combined. Set aside.
In a large mixing bowl, add the cooked rice, vegetables, and roasted red peppers.
Step 2: Toss gently to mix. Pour in the vinaigrette and add the cilantro, stirring until everything is evenly coated.
Let the salad rest for 30 minutes to 1 hour before serving. You can chill it in the fridge or let it sit on the counter to allow the flavors to meld. Just before serving, top the salad with a few olives and quartered egg wedges.
Serving Suggestions
- Puerto Rican Twist: This salad pairs delicious with juicy pernil asado puertorriqueno (roasted pork) or pinchos de pinchos (Puerto Rican chicken skewers).
- Mexican Twist: For a casual dinner, serve with alambres de res (beef kabobs). This salad is also perfect to serve beside pavo a la mexicana (Mexican-style turkey) for the holidays.
- Everyday Ideas: Great with grilled chicken, shrimp or fish, like mojarra frita.
Expert Tips
- Fresh Rice: If making fresh rice, allow it to cool before adding the veggies and vinaigrette. Then let the salad sit on the counter for about 30 minutes so the rice can soak up all the flavor before serving.
- Prepping Ahead: If you want to prep ahead, cook the rice the day before but keep the veggies and vinaigrette separate. When you're ready to serve, warm the rice just enough to soften it so the texture is not hard, then let it cool slightly before mixing everything together.
Recipe FAQs
I've only made this salad with medium and long-grain rice, but many people enjoy making this dish with basmati rice too.
Yes, the rice will dry some and in the refrigerator. To work around this, simply bring the salad to room temperature or warm the rice slightly to soften the grains. You can then add a little more vinaigrette to season and moisten the rice salad again.
Absolutely! Use whatever dressing you prefer or use a simple vinaigrette made with vinegar or citrus juice, salt, pepper, and other seasonings you enjoy.
Other Side Dishes You Will Love
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📖 Recipe
Ensalada de Arroz Primavera
Ingredients
Vinaigrette
- ½ cup olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
- salt and pepper to taste
Rice
- 2 cups cooked white rice
- 1 10 ounce bag frozen mixed vegetables steamed
- ½ cup roasted red peppers chopped
- ¼ cup fresh cilantro coarsely chopped
Toppings
- pimiento stuffed olives could also use black pitted olives
- 2 boiled eggs quartered
Instructions
Vinaigrette
- In a small bowl, whisk together all the vinaigrette ingredients with a fork until well combined. Set aside.
Assembly
- In a large mixing bowl, add the cooked rice, vegetables, and roasted red peppers.
- Using a spoon, mix all the ingredients together. Pour in the vinaigrette and add the cilantro, stirring until everything is evenly coated.
- Let the salad rest for 30 minutes to 1 hour before serving. You can chill it in the fridge or let it sit on the counter to allow the flavors to meld.
Serving
- Just before serving, top the salad with a few olives and quartered egg wedges.
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