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