30ml sunflower oil
875ml boiling water
2 chickenstock cubes
1 large tomato
1 clove garlic
1 medium green pepper
pinch of black pepper
Cook the rice in boiling water to which the chicken stock cubes have been added, until it is soft but not mushy.
Peel the onions and garlic and chop.
Cut the green pepper into strips.
Braise the onions, garlic and green pepper till just done.
Season with salt and black pepper.
Mix the vegetables mixture and the hot rice lightly together with a large fork.
Serve the rice salad hot.