Andalusian Rice Salad (Ensalada De Arroz) - cooking recipe

Ingredients

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

Preparation

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.
Make a vinaigrette sauce by combining the olive oil, vinegar, garlic and onion. Season to taste with salt and pepper.
In a bowl combine the rice, with the vinaigrette sauce, peppers, parsley, and olives.
Serve cooled.