Venezuela Rice Salad

Name: Venezuela Rice Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/3 c. rice; 3 Tbsp. chopped onion; 1 Tbsp. vinegar; 2 Tbsp. corn oil; 1/2 tsp. curry powder; 1 tsp. salt; 1 c. chopped celery; 10 oz. peas (frozen), cooked; 1 c. mayonnaise; 1 c. cut up boiled chicken or 4 boiled eggs, cooled and chopped

Eats Now Editorial Team · 874 kcal · Salads

Jump to Recipe

Venezuela Rice Salad – a delicious recipe with rice, onion, vinegar, corn oil, curry powder, salt. Easy to follow and perfect for any occasion.

Serves 4 Salads

Servings: persons

1 1/3 c. rice
3 Tbsp. chopped onion
1 Tbsp. vinegar
2 Tbsp. corn oil
1/2 tsp. curry powder
1 tsp. salt
1 c. chopped celery
10 oz. peas (frozen), cooked
1 c. mayonnaise
1 c. cut up boiled chicken or 4 boiled eggs, cooled and chopped

1
["Cook rice", "according", "to", "package", "directions and cool. While it is", "still warm, add chopped onion, vinegar, corn oil, curry powder and salt.", "Chill", "for", "3 hours or overnight. Add chopped celery, peas", "which", "have", "been", "cooked and cooled and mayonnaise. Add chicken", "pieces", "or", "chopped", "boiled eggs, although the salad is delicious even without it. Serves 8 to 12 people."]

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/3 c. rice, 3 Tbsp. chopped onion, 1 Tbsp. vinegar, 2 Tbsp. corn oil, and more.

Yes, Venezuela Rice Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Quick Info

Servings
4 servings
Calories
874 kcal
Category
Salads

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Spinach Salad With Nectarines
So Good Beef and Broccoli Salad
Roasted Chicken, White Bean, and Arugula Salad
Tabbouleh Salad

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy