Serves: 6
Total Calories: 249
1. In a wide 2-quart saucepan, heat 1 tablespoon of the oil over medium heat and cook the rice, stirring, until aromatic, about 3 minutes. Add 2 cups warm tap water and bring to a boil. Stir to settle the rice and bring to a boil again. Reduce the heat to low, cover, and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Fluff with a fork and let the rice stand 10 minutes. Transfer to a large bowl and cool to room temperature, about 20 minutes.
2. Meanwhile, in a bowl, combine the remaining oil with the orange juice, vinegar, salt, and pepper. Whisk to blend well. When the rice is cool, add the onions, cilantro, capers, and dressing. Toss to mix. Adjust seasoning. Mound the salad on a serving plate. Garnish with radishes, olives, and small lettuce leaves. Serve at room temperature. The salad can be made ahead and refrigerated for 4 to 6 hours.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Rice Salad recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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