A vibrant, cold rice salad bursting with the colors and flavors of Christmas—inspired by the ensalada de Nochebuena made with roasted beets, orange, apples, pomegranate seeds and pepitas served on Christmas Eve, my Christmas Eve rice salad is a delicious festive touch I hope you add to your holiday table this year.
AuthorVianney Rodriguez
Ingredients
1and 1/2 cups Mahatma long-grain white ricerinsed
1teaspoonsalt
1teaspoonpepper
2medium beets
4oranges sectionedmembrane and pith removed
2red applessliced
1tablespoonlemon or lime juice
1cuppepitaspumpkin seeds
1cuppomegranate seeds
1cupcrema Mexicana
1/3cupchicken broth
Instructions
For rice: Place the rice, 3 cups of water, and a pinch of salt in a pot, then cover and bring to a boil. Reduce the heat and cook on low until tender, about 20 minutes. Spoon rice onto a baking sheet, spread out and allow to cool completely.
For beets: When handling beets, you may want to use gloves, as beets will stain the hands. Roast beets in a 350-degree oven for about 30 minutes, until tender. Peel and slice roasted beets.
For apples: Core and slice apples. Add lemon or lime juice to prevent browning.
For rice salad: In a large bowl, combine Mexican crema and broth, season with salt and pepper. Add rice, stir to combine. Add sliced beets, oranges, apples slices, pepitas, and pomegranate seeds. Place in the fridge until ready to serve.