Method:

Cook the rice: Bring a large pot of salted water to a boil. Add the rice and cook it according to the package instructions, but reduce the cooking time by 2-3 minutes so that it’s a little firmer. In the last 3 minutes, add the peas to blanch them.

Prepare the vegetables and ingredients: While the rice is cooking, dice the peppers, tomatoes (removing seeds), pickles, and olives. Dice the cheese and ham into small cubes. Set them all aside in a large bowl.

Drain the rice: Once the rice is done, drain it and spread it out on a tray to cool quickly. You can even place it in the fridge to speed up the process.

Combine and season: Once the rice is cool, add it to the bowl of prepared vegetables, cheese, ham, olives, and tuna. Stir gently to mix everything together. Drizzle with olive oil and vinegar for added flavor, and season with salt and chives.

Chill: Cover the bowl with plastic wrap and let it chill in the fridge for at least 30 minutes to allow the flavors to meld.

Variations:

Vegetarian: Omit the ham and tuna, adding extra vegetables like cucumbers, corn, or roasted eggplant.

Seafood: Substitute tuna with cooked shrimp or crab meat for a seafood twist.

Dairy-Free: Use a dairy-free cheese alternative or omit the cheese altogether.

Vegan: Ensure all ingredients are plant-based, and replace mayo with a vegan version.

Tips:

If you prefer a creamy version, mix in a spoonful of mayonnaise or Greek yogurt.

Rice salad is even better the next day, so it's a great dish for preparing in advance.

You can also add fresh herbs like basil or parsley for a fragrant boost.

Don’t overcook the rice; it should remain firm to provide a nice texture in the salad.