Sprinkle the red bell pepper with olive oil and bake in the oven until scorched. Remove the skin, cut the flesh into strips, add the juice from the peppers to the dressing.
Boil the rice and cool it. Cut the green onions. Mix the pepper, rice, onion, and salt. Refill: lemon juice + sugar + olive oil + freshly ground black pepper + juice from peppers-all this is well shaken in a jar and season the salad.