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Paraguayan rice salad or ensalada de arroz is a refreshing side dish made with bright, zesty flavors and fresh veggies. Perfect for any time of the year.
Pollerías in Paraguay are street stalls that sell roasted chicken. In our town you can drive on the main street and see stacks of chickens skewered on a spit and rotated over an open fire.
These places sell chicken with boiled cassava roots, and rice salad.
It is a simple meal, delicious, and cheap. Something our family enjoys during the weekends.
Rice salad is very inexpensive, great for potlucks, or if you are feeding large groups.
How to make it
I'm sure you have many of the ingredients for this salad in your pantry.
Rice would be the main one. In Paraguay we use parboiled rice. I bought some from our store and it got too sticky. Good for Chinese food, but not for this salad.
We usually use basmati rice, and I found that this works great for making rice salad.
An array of fresh veggies. The most common ones are corn, shredded carrots, green peppers, and parsley.
All of this comes together with a splash of lemon juice and McCormick® Mayonesa with Lime Juice.
I'm very happy to partner with McCormick® Mayonesa with Lime Juice for this recipe.
When we came back to the US my kids would make comments on how the ingredients here were different from the ones in Paraguay, and one of those was mayonnaise.
But with McCormick® Mayonesa with Lime Juice, a product that uses the identical formula as Mexico, and it is imported from Mexico, we get a taste of home.
We were happy to find it at our Kroger grocery store in the condiments aisle.
For best flavor, make it about 30 minutes or so before you serve it and set aside or refrigerate to allow the flavors to meld.
McCormick® Mayonesa with Lime Juice comes with a hint of lime for a tangy twist. In my opinion, it had just the right amount of lime or limón, but if you want a stronger lime flavor, add the juice of 1 lime.
In many Paraguayan homes, Sundays are for asados or barbecue. It brings families together.
The guys usually sit outside and start making the fire to grill some meat or chicken.
The women gather around the kitchen table to make rice salad, boil some cassava, and make cornbread.
The kids run around, sweating because is hot and humid.
A bite of this rice salad made with McCormick® Mayonesa with Lime Juice took us right back to Paraguay.
If you want to know about the ingredients, the nutritional information, and more ideas on how to use McCormick® Mayonesa with Lime Juice, check out the McCormick® site here.
Recipes you might like:
Paraguayan Rice Salad
- ⅓ cup McCormick® Mayonesa with Lime Juice
- 1 cup long-grain rice (basmati)
- 1-½ cups water
- ½ teaspoon salt
- 1 small bell pepper, diced
- 1 can 15.25 oz corn, drained
- 1 medium carrot, shredded
- ½ cup parsley, finely chopped
- salt and pepper to taste
- juice from 1 lime, optional
- In a medium saucepan, bring rice, water, and salt to boil. Reduce heat to low, cover the pan, and cook for 10 minutes, or until water evaporates and the rice is soft.
- Remove rice from the pan and place it in a big bowl to cool.
- Once the rice is cool, add the vegetables, parsley, Mayonesa, salt, pepper, and the juice if desired.
- Mix well and refrigerate for at least 30 minutes or overnight before serving.