We support you, just not your browser.

Your browser hasn’t been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox, or Safari.

Ver en Español
  • Facebook
    22
  • Pinterest
    2
  • Save
    3
  • WhatsApp
  • Print
    0

Arroz Pintado

  • Prep 15 min
  • Total 40 min
  • Ingredients 11
  • Servings 4

Ingredients

1/2
teaspoon olive oil
1
cup white rice (preferably jasmine rice)
2
cups water
1/2
teaspoon salt
1/4
cup red bell pepper chopped in small squares
1/4
cup diced green pepper
1/4
cup diced orange pepper
1/4
cup corn kernels
1/4
cup golden raisins or black
3/4
cup mayonnaise
salt to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Don’t mix the ingredients while the rice is warm. Allow to cool completely first.

I’m overwhelmed by beautiful memories of my grandmother and her recipe book whenever I write for you. I’m overfilled with joy and it inspires me to continue what I do. There are recipes that an important part of my family history and one of them is arroz pintado, a colorful creation that should never be absent on your dinner table. The texture, color and taste make this dish incredibly special. It’s name, arroz pintado (literally “painted rice”), comes from the its colorful ingredients, like peppers, corn and yellow raisins all mixed with mayo and olive oil. This dish is served cold alongside any type of meat or fish.

If you’re not going to serve immediately, place in the fridge in a vacuum-sealed container for no more than one day. Mayonnaise will spoil quickly.

Directions

  • 1 Wash the rice and run through a colander to get rid of excess water.
  • 2 Add olive oil to a small pot at medium heat.
  • 3 Add the clean rice and salt, and increase the heat. Once the water boils, cover it and leave at low heat for 15 minutes. Remove from the fire and let cool. If possible, move into another container for approximately 15 minutes to allow for quicker cooling.
  • 4 While the rice is cooking, begin chopping and dicing your peppers to put aside for the moment. Measure the corn kernels and raisins you’ll need.
  • 5 Once the rice is cool, add the mayonnaise and remaining ingredients. Mix until uniform and add salt to taste. Serve or cover and put away in your fridge until ready to serve.

I’m overwhelmed by beautiful memories of my grandmother and her recipe book whenever I write for you. I’m overfilled with joy and it inspires me to continue what I do. There are recipes that an important part of my family history and one of them is arroz pintado, a colorful creation that should never be absent on your dinner table. The texture, color and taste make this dish incredibly special. It’s name, arroz pintado (literally “painted rice”), comes from the its colorful ingredients, like peppers, corn and yellow raisins all mixed with mayo and olive oil. This dish is served cold alongside any type of meat or fish.

Rate and Comment

Martha Salas Martha Salas
September 28, 2015

I’m overwhelmed by beautiful memories of my grandmother and her recipe book whenever I write for you. I’m overfilled with joy and it inspires me to continue what I do. There are recipes that an important part of my family history and one of them is arroz pintado, a colorful creation that should never be absent on your dinner table. The texture, color and taste make this dish incredibly special. It’s name, arroz pintado (literally “painted rice”), comes from the its colorful ingredients, like peppers, corn and yellow raisins all mixed with mayo and olive oil. This dish is served cold alongside any type of meat or fish.