Andalusian Rice Salad (Ensalada de Arroz)

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•   Mince the onion and garlic

•   Finely chop the parsley

1.      Bring 2 cups of water to the boil. Add the rice and a pinch of salt. Cover and cook slowly for 18 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.      Drain the piquillo peppers. Cut into strips.

4.      In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.

5.      Serve cool.