Add diced peppers to the frying pan with 1 tbsp olive oil and cook on medium low heat for 5-7 minutes.
While the peppers are cooking, pour about 4 cups (1 quart) of water into a medium saucepan.
Submerge 1 bag of Success® Brown Rice.
Bring water to a boil and boil uncovered for 8 to 10 minutes.
Remove bag with fork and drain. Cut open bag and empty cooked rice into the frying pan with the red peppers.
Add the red onions, cherry tomatoes, chopped arugula and feta cheese.
Drizzle with lemon juice, salt and pepper.
Serve at room temperature.