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Ensalada de Arroz

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1 cup rice; Cooked
1 teaspoon salt
8 tablespoons olive oil
3 tablespoons wine vinegar
1 large clove garlic; minced
1 small onion; minced
salt and pepper to taste
1 jar 4 ounces whole pimentos
2 tablespoons fresh parsley; chopped
green and black olives for garnish


Bring 2 cups of water to a boil in a large saucepan. Add the salt and rice, cover and cook slowly for 20-minutes or until the rice is just tender. While the rice is cooking, make the vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper. Drain the pimentos. Cut 6 narrow strips and set them aside. Finely chop the remaining pimentos. Cool the rice slightly. Add the vinaigrette sauce, chopped pimento and parsley. Toss gently. Spoon rice into a serving bowl. When cool, cover and chill thoroughly. Garnish the top of the rice with remaining pimento strips and olives. Serve.

Makes 4 to 6 servings

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