1. Heat vegetable oil in 12-inch skillet over medium-high heat until shimmering. Add bell peppers and 1/2 teaspoon salt; cook, without stirring, until just softened and starting to brown, 3~4 minutes. Transfer to large plate and let cool completely.

2. Whisk olive oil, vinegar, orange zest, garlic, paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in bowl. Transfer cooled rice to large bowl. Add bell peppers, celery, Manchego, olives, and dressing; toss to combine. Let stand for 10 minutes.

3. Add 3 tablespoons parsley and toss to combine. Season with salt and pepper to taste. Sprinkle with remaining 1 tablespoon parsley and serve.

Serves 6~8