Green Pepper and Parsley Rice

Green Pepper Parsley Rice
  • 2 tbsp butter
  • 1/2 cup chopped onion
  • 1 minced garlic clove
  • 1/2 cup chopped green pepper
  • 1 + 1/2 cups water
  • 3/4 cup uncooked rice
  • 1 bay leaf
  • 1/2 tsp chicken flavored bouillon
  • 1/2 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp chopped fresh parsley
  1. Melt butter in a saucepan over medium heat. Add onion and cook until translucent (approx. 5 min). Stir in garlic and cook 1-2 minutes. Add bell pepper and cook until it begins to soften (2 min).
  2. Stir in water, rice, bay leaf, bouillon, salt and pepper and bring to a boil.
  3. Reduce heat to low, and simmer covered until rice is tender (15-20 min).
  4. Remove from heat, stir in parsley and remove the bay leaf
  5. Fluff rice with a fork

Hawaiian Fried Rice with Sweet and Sour Sauce


For the rice

  • 2 tbsp vegetable oil
  • 1 onion, chopped very small
  • 1 red bell pepper, cut in small slices
  • 1 green bell pepper, cut in small slices
  • 2 cups sliced raw mushrooms
  • 1 pound pork cut in small cubes
  • 1 20 oz can of pineapple chunks in juice
  • 6 cups cooked white rice
  • 6 tbsp. soy sauce
  • ½ tsp garlic salt
  • juice of ½ a lemon

For the Sauce

  • 1/2 cup + 1 tbsp tomato ketchup
  • 3 tbsp vinegar
  • 5 tbsp dark brown sugar
  • 3 tbsp pineapple juice (from the canned pineapple above)
  1. Heat the oil in a large pan or wok. Add the onion and cook, stirring regularly on medium heat until the onion softens. Add in the red and green bell peppers, and the sliced mushrooms. Cook for a further 3 minutes.
  2. Add the pork and pineapple pieces (reserve pineapple juice for the sauce) and cook for further 2-3 minutes. Add in the cooked rice. Toss everything together. Add the soy sauce and garlic salt and continue to cook, moving everything around the pan regularly so it doesn’t stick, until the rice is hot (takes about 5-6 minutes).
  3. Add the lemon juice, stir and taste. Add more soy sauce/lemon if needed.
  4. To prepare the sauce mix the sauce ingredients together in a small bowl and place in the microwave. Cook for 1-2 minutes until the sauce bubbles.
  5. Serve rice with sauce on the side

Toasted Almond Rice


  • 1.5 oz  sliced almonds
  • 3/4 Tbs. unsalted butter
  • 3/4 Tbs. vegetable oil
  • 1 medium onion, minced (a little less than 1/2 cup)
  • 1 cup rice
  • 1 cup chicken broth
  • 1 cup water
  • Salt and Pepper
  1. Heat oven to 350°F. On a baking sheet, toast the almonds until golden brown, approx. 7 min
  2. In an ovenproof saucepan with a lid, heat the butter and oil over medium heat. Add the onions and cook, stirring, until softened, 3 to 5 minutes. Add the rice and stir. Add the chicken broth, water, salt, and pepper and bring to a boil. Cover the pot, transfer to the oven, and bake until the rice is tender and the liquid is absorbed, 20 to 25 minutes. Remove from the oven. Before serving, fluff rice with a fork, and stir in the toasted almonds.