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It's better to prepare the rice salad the day before, and let it rest in the refrigerator.
I used some Trinidad Perfume, aromatic, crunchy and mild, and a green pepper to add some piquancy.

This is the tenth recipe from the 20 appetizers lunch, the last of the 'cold' starters. Next: the 'warm' recipes.

Rustic Rice Salad with Chilies

Ingredients
150g rice
1/2 glass of peas
30g yellow aromatic chilies
1 green chili
8 cherry tomatoes
1/2 scallion
50g ham, diced
1 tbsp butter
parsley
3 tbsp olive oil

Directions
Cook the rice and the peas, and drain them well.
Stir-fry the diced ham with the butter, add the peas and the cubed chilies. Add to the rice.
Add the sliced scallion, the minced parsley and the quartered tomatoes.
Season witj olive oil and let rest before serving.

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One year ago:

Vegetarian 'Pizza Capricciosa'

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