Cuban Rice Salad (Ensalada de Arroz)

Part 2 of my Cuban salad series. Fantastic hearty salad with chicken and rice! Great for outdoor parties or picnics.  I omitted the toasted sesame seeds, for personal taste.  Adapted from Cuba, the cookbook. Recipe invented by Vivian Costa Leal, a Cuban housewife.

 

  • Servings: 6
  • Difficulty: easy
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Ingredients

  • 2 large green peppers
  • 1 large white onion, diced
  • 2 tablespoons vinegar
  • 2 tablespoons vegetable oil
  • 1 cup finely cooked chicken
  •  3 cloves garlic, minced
  • salt to taste
  • 2 cups cooked rice
  • 1/2 cup grated carrots
  • 1/2 cup or more mayonnaise

 

Directions

  1. Roast the peppers over an open flame or broiler. Place in a bowl fuller ice water. Peel off the skin, and cut into strips. Set aside.
  2. In a small bowl combine the onions and vinegar. Let marinate for 30 minutes. Drain and set aside.
  3.  In a medium fry pan, heat the oil over medium heat. Add the chicken and garlic. Sauté for a few minutes till the garlic is fragrant. Stir in salt. Set aside.
  4.   In  a large bowl combine half the peppers and the rest of the ingredients. Salt to taste. Use the remaining peppers to decorate the top. Refrigerate for at least 2 hours before serving.

 

 

Stir Fried Rice

Recipe was adapted from Pei Mei’s Chinese Cook Book Volume 1.  The book belongs to my mother. It was purchased for her by a co-worker that owned a Chinese restaurant and highly recommended it. It has some wonderful easy step by step recipes. A great introduction to Chinese cooking.

 

Stir Fried Rice

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

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Ingredients

  • 1/2 cup small shrimp (cooked or fresh)
  • 1/2 cup roast pork or ham
  • 2 eggs
  • 2 tablespoons green peas
  • 1 tablespoon raisins (optional)
  • 2 tablespoons chopped green onion
  • 6 cups cooked rice
  • 2 teaspoons salt
  • 8 tablespoons oil

 

Directions

  1. Heat 2 tablespoons of oil in a pan. pour the beaten eggs and stir fry quickly until the eggs are in tiny pieces. Remove from pan onto a plate.
  2. Heat another 3 tablespoons of oil, and stir fry the shrimp, ham, and green peas for about a minute or 2. Set aside.
  3. Heat another 3 tablespoons of oil in the same pan and stir fry the onions and the cooked rice. Sprinkle with salt. Reduce the heat and stir until the rice is heated through. Add the eggs, shrimp, ham, and green peas mixture. Combine well and serve.