Canned salad with vegetables and rice

3 kg tomatoes

1 kg onions

1 kg sweet pepper

500 g rice

200 g sugar

500 ml vegetable oil

2 Art. l. salt

vinegar

carrots and green (to taste)

Boil the rice until half, drain the water.

Vegetables cut, join and boil in oil for 20-25 minutes, then add the rice, salad boil for another 10 min, at the end of cooking, add the vinegar and mix.

Then canning is done as follows: hot salad with vegetables and rice expanded in prepared jars, rolled and wrapped up until cool.