Dinner was quick and easy the other night with Rita’s Sofrito Rice turned into a salad. Sofrito rice is flavorful so you just need to add vegetables and a vinaigrette. If using leftover refrigerated rice, briefly microwave to soften because the starch hardens a bit when it’s chilled. Add the following in amounts to your taste (or what you have on hand!):
- canned black beans (rinsed and drained)
- frozen corn kernels, thawed (or fresh corn, raw or lightly grilled)
- diced red bell pepper
- quartered cherry tomatoes
- chopped cilantro, mint or basil — or all three herbs
Drizzle with olive oil, lemon or lime juice, and salt and pepper to taste. Ready to serve!
Settle down on the patio with a glass of chilled Rioja and cool off! Refrigerate leftovers but this salad is best served fresh.