Recipe and photograph – Dr Joan Ransley
Place the rice in a saucepan with 1 litre water. Bring to the boil and simmer for 25 minutes.
Drain the rice and place it in a bowl.
Meanwhile grill the pepper until the skin has charred. Allow to cool a little and peel off the skin.
Cut into strips when cool and add to the rice.
Add the remaining ingredients to the rice and mix well.