RCI-RC.004.0056.001
Calico Vegetable Rice Salad
Makes 6 servings.
Prep25 min
Cook20 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 2 cups
- 1/2 teaspoon
- tomato1 mediumcoarsely chopped
- carrot1 mediumdiced
- green bell pepper1/2 cupcut into thin strips
- red bell pepper1/2 cupcut into thin strips
- bottled oil and vinegar dressing1/4 cup
- 1/4 unit
- Onion1/2 unitsliced and separated into rings
Method
1
Bring 2 cups of water to a boil in a saucepan over high heat.
5 minutes
2
Stir the uncooked rice and curry powder into the boiling water, then reduce heat to low and cover with a lid.
1 minutes
3
Simmer the rice until tender and water is absorbed, about 18-20 minutes.
20 minutes
4
Dice the medium carrot into small, even pieces and set aside.
5
Slice the onion into rings, separate the rings, and add to the bowl with the peppers.
6
Once the rice is cooked, remove from heat and let cool for 2-3 minutes, then fluff with a fork.
3 minutes
7
Toss all vegetables together to combine evenly.
8
Pour the bottled oil and vinegar dressing and hot pepper sauce over the rice and vegetable mixture.
1 minutes
9
Toss the salad thoroughly until all ingredients are well coated with the dressing.
2 minutes
10
Serve the salad at room temperature or chilled, as preferred.