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Rice Salad

Rice Salad recipe image
This International-style rice salad is a comforting yet vibrant dish that transforms simple pantry staples into a flavorful meal. The base of long-grain rice is simmered with saut&# 195;©ed onions, chunky tomatoes, and rich tomato paste to create a cohesive, savory texture. Aromatic thyme and a hint of cayenne pepper add depth and a gentle kick of heat, balancing the sweetness of the vegetables. It is an excellent choice for a quick lunch, a picnic side dish, or a light dinner. The preparation is straightforward, allowing the natural flavors of the ingredients to shine through. Serve it warm or at room temperature for a satisfying experience that feels both home-style and sophisticated.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 201.7
Dietary: Gluten-free, Vegan, Vegetarian
Description
This International-style rice salad is a comforting yet vibrant dish that transforms simple pantry staples into a flavorful meal. The base of long-grain rice is simmered with saut&# 195;©ed onions, chunky tomatoes, and rich tomato paste to create a cohesive, savory texture. Aromatic thyme and a hint of cayenne pepper add depth and a gentle kick of heat, balancing the sweetness of the vegetables. It is an excellent choice for a quick lunch, a picnic side dish, or a light dinner. The preparation is straightforward, allowing the natural flavors of the ingredients to shine through. Serve it warm or at room temperature for a satisfying experience that feels both home-style and sophisticated.
Ingredients
  • 2 Tablespoons salad oil
  • 2 Medium onions, coarsely chopped
  • 3 Medium tomatoes, cut in chunks
  • 1/3 cup Tomato paste
  • 1 1/4 Teaspoons salt
  • 1/3 teaspoon Thyme leaves
  • 1/8 teaspoon Cayenne pepper
  • 1 cup Long-grain rice
  • 1 1/2 cups water
Directions
  1. 1
    Heat the salad oil in a large saucepan over medium-high heat.
  2. 2
    Add the chopped onions and cook until they are golden brown, stirring occasionally.
  3. 3
    Stir in the water, tomato chunks, tomato paste, salt, thyme leaves, and cayenne pepper.
  4. 4
    Bring the mixture to a boil, then reduce heat and simmer for 10 minutes to allow flavors to meld.
  5. 5
    Add the long-grain rice to the saucepan, stirring to combine.
  6. 6
    Cover the pan tightly and reduce heat to low.
  7. 7
    Cook for 25 to 30 minutes, or until the rice is tender and the liquid is absorbed.
  8. 8
    Remove from heat and let stand for 5 minutes before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 201.7kcal
% Daily Value *
Total Fat 8.0g13%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 6230.0mg260%
Total Carbohydrate 29.9g10%
Dietary Fiber 3.2g13%
Sugars 6.9g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Adjust the amount of cayenne pepper to suit your preference for heat.

This dish can be served warm or at room temperature.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

For a heartier meal, consider adding cooked beans or diced vegetables like bell peppers.

Keywords: rice, salad, tomato, onion, thyme, cayenne, vegan, side dish, lunch, picnic, gluten free, easy, one pot, vegetarian, tomato paste, long grain, spicy, herbs, comfort food, simple
Read it online: https://www.chefs-mate.com/recipe/rice-salad-20/