The Not-So-Argentinian Rice Salad

This rice salad recipe is definitely a family favorite and an all-around crowd pleaser. At a glance though, you’ll see that there is absolutely nothing about it that really ties it to Argentinian cuisine…no beef, no chimichurri, no alfajores or empanadas? Nope. Nothing that screams Argentina.

So, why is it known in our family as the Argentinian Rice Salad? Well, because my parents tasted it in a restaurant in Buenos Aires a few decades ago. They loved it, replicated it, and baptized it so. That’s the story.

The Argentinian Rice Salad qualifies as one of those go-to, “kitchen sink” recipes (pardon all the clichés) because you can sort of throw in any number of ingredients you have on hand in the pantry or fridge.

This is the basic idea for the recipe but like I said, you can substitute as much as you want for any other ingredients laying around. For example, fresh tomatoes, peas, tuna, bell peppers, cheese, shrimp…

Maybe the one thing I’d recommend is not tossing in more than, say, 5 or 6 ingredients. I have never tried it but I can just imagine that it would be a pretty busy dish. Keep it simple and delicious and you’ll be right!

Argentinian Rice Salad
Serves 4-6

5 cups cooked rice, room temperature
1 cooked chicken breast half, shredded
1/3 cup ham, cubed
1/3 cup raisins
2/3 cup chopped celery
½ cup sun-dried tomatoes, chopped

Sauce
¼ cup mayonnaise
¼ cup sour cream
¼ cup plain yoghurt
½ cup milk
½ teaspoon salt
1/8 teaspoon pepper
½ tablespoon curry powder

Combine the rice, chicken, ham, raisins, celery, and sun-dried tomatoes in a large bowl.

Separately, whisk together the mayonnaise, sour cream, yoghurt, milk, salt, pepper, and curry until you have a thin yet creamy sauce.

Gradually add the sauce to the rice mixture and fold in gently. If salad dries out, add a tablespoon of milk at a time and stir in until moistened.

Best if prepared at least one hour before serving and served at room temperature.

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