Summary

Ingredients

• 300 g rice (lon rain rice)
• Salt and pepper, black
• 1 can corn kernels, (425 ml)
• 1 can kidney beans, (425 ml)
• 1 red pepper (s)
• 1 green pepper (s)
• 1 medium onion (s)
• 2 cloves garlic
• 6 tablespoon vinegar (white wine vinegar)
• 7 tablespoon sauce, (tomato-chili sauce, from the bottle)
• 6 tablespoon oil
• 1 sheep cheese

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Instructions

1. Cook rice in salted water for about 20 minutes. Drain, quench and drain.
2. Rinse and drain the corn and beans. Clean, wash and chop the peppers. Cut the sheep`s cheese into pieces, peel the onion and garlic, chop.
3. Mix the vinegar, onion, garlic, chili sauce, salt and pepper together. Beat in the oil. Mix with vegetables, sheep cheese and rice. Let it steep for about 30 minutes.