Ingredients
- 10 skillet over heat
- 120 gr rice
- 30 ml oil (hot)
- 10 ml vinegar
- 2 gr salt
- 2 gr sugar
- 3 slices celery stalks
- 1 package kidney beans
cook celery until tender; spoon into bowl with rice. Add kidney beans, vinegar, salt, sugar, and 2 tablespoons oil; mix well. Serve at room temperature. Or cover and refrigerate to serve chilled later.
