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Andalusian rice salad

1 cup short-garin rice
3 cups water
Olive oil
Pan with cover
Mixing bowl
2 tablespoons flaked tuna
2 tablespoons roasted sweet red pepper (pimiento), chopped
2 tablespoons red sweet onions, or scallions
2 radishes, sliced thin
2 tablespoons green olives, chopped
1/4 cup frozen peas, thawed
2 tablespoons cilantro or parsley, minced
3 tablespoons olive oil
1 tablespoons white wine vinegar
1/8 teaspoon sugar
1/2 teaspoon sweet paprika
1 clove garlic, minced
1/4 teaspoon dried thyme
Salt and pepper

1. Commence thawing peas. Roast a sweet red pepper by toaster oven or other method.
2. Place water in a pan with a little olive oil and salt. Bring to a simmer and add rice. Cover and cook at a definite simmer until slightly al dente, about 15 minutes. Drain well with a strainer and place rice in a mixing bowl.
3. Mix in the tuna, pepper, onions, radishes, olives, peas, and cilantro.
4. Mix dressing in a small bowl. Fold into the rice mixture. Let sit 30 minutes at room temperature to blend flavors.
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