1.Place rice and the water in medium saucepan; bring to the boil. Reduce heat to low; simmer, covered, about 40 minutes or until water is absorbed and rice is tender. Spread rice in a thin layer on tray lined with baking paper; cool.
2.Meanwhile, cook peas in small saucepan of boiling water until just tender; drain. Rinse under cold water; drain.
3.For dressing, combine oil and vinegar in large bowl.
4.Add rice, peas, capsicum, onion, cheese and ham to dressing; toss to combine. Season to taste.
Keep salad refrigerated; bring to room temperature before serving.Note