Andalusian Rice Salad (Ensalada De Arroz)

• 1 cup rice
• 1 teaspoon salt
• 8 tablespoons olive oil
• 3 tablespoons wine vinegar
• 1 large garlic clove, minced
• 1 small onion, minced
• salt and pepper, to taste
• 1 (4 ounce) jar piquillo peppers, whole, drained and sliced in strips (may substitute jarred roasted red peppers)
• 4 sprigs parsley, finely chopped
• green olives, for garnish
• pitted black olives, for garnish

1. Bring 2 cups of water to the boil. Add the rice and a pinch of salt. Cover and cook slowly for 18 -25 minutes, until rice is tender. Cool the rice.
2. Make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper.
3. In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
4. Serve cooled.

rice, salt, olive oil, wine vinegar, garlic, onion, salt, piquillo peppers, parsley, green olives, black olives

Taken from www.food.com/recipe/andalusian-rice-salad-ensalada-de-arroz-483663 (may not work)