Rice salad with corn and cheese

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.