Rice salad with corn and cheese

Name: rice salad with corn and cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 300 g White rice; 300 g frozen garden peas; 2 Red pepper; 250 g young mature cheese 50; 2 el traditional olive oil; 1 onion; 1 el dried Italian herbs; 300 g crispy corn leaked out

White rice garden peas, peppers and herbs

Ingredients

300 g White rice
300 g frozen garden peas
2 Red pepper
250 g young mature cheese 50

2 el traditional olive oil
1 onion
1 el dried Italian herbs
300 g crispy corn leaked out

Directions

Boil the rice according to the instructions on the package. Cut the bell pepper into strips and cut the onion. Cut the cheese into cubes.
Rinse the vegetables in a colander under the tap with cold water. Let the rice cool down in a wide bowl, shovel regularly.
Heat the oil in a wok and fry the onion until golden brown. Add Italian herbs the last minute.
Add the onion with shortening, garden peas, paprika, corn grits and cheese to the cooled rice and scoop.