# Slice the
onion and bell
pepper finely. Peel the
tomato, and dice it.
# Put
olive oil into the pot and make it hot over medium heat. Add
onion and
pepper in it. Roast until the smell of the
onion goes away.
# Add
tomato and salt on it, cover the lid of the pot and cook it for about 5 minutes.
# Add 2 + 1/2 cups water into the mixture and boil it.
# Meanwhile clean the
rice, wash it for a few times and drain it well.
# Add the
rice into the boiling mixture, cover the lid of the pot. Cook it over very low heat for 20 minutes.
# At the end of the cooking time, remove it from the stove, place a paper towel between the pot and its lid, rest it for half an hour.
# Add the drained canned
corn into the rested pilaf, stir it without mashing the pilaf.
# Place the pilaf with
corn into the fridge, refrigerate it for 1 hour and serve cold.
