During the summer months, I use a lot of kitchen-top recipes using fresh vegetables from our garden patio. What I like about these two recipes is that they are easy to prepare and make a good plentiful food for my family.
If you are not familiar with what a pepper is… it’s a pepper that is sweet, though some of them may be hot. Pepper is red ‘padding’ that you find in Spanish green olives.
Rice was often used when making recipes healthy dinner for my family, because its a great source of vitamins, minerals and fiber. We prefer to use white rice in these recipes, but certainly you can replace with your favorite type of rice.
Green peppers, bell peppers and rice
1 cup onion, chopped
1/2 cup chopped green pepper
2 tablespoons butter or margarine
3 cups cooked completely in white rice
2 1/2 tablespoons of peppers, chopped
salt and pepper to taste.
Cook rice according to instructions from the package and drainage. In a large skillet, sauté the chopped onion and green butter pepper until tender. It shakes their rice completely cooked and drained, chopped peppers, salt and black pepper. Boil 1 minute and remove from heat. Serve immediately.
Mixture of rice and vegetables
1 tablespoon vegetable oil
1 onion, chopped
1 carrot, chopped
1 celery chopped
1/2 a red or green pepper, chopped
1 can (14 oz) chicken broth
rice for 1 1/2 cup of white, uncooked
1 cup frozen peas
In a large skillet, heat vegetable oil. He is waving the carrot, chopped onion, celery and pepper. Cover and cook over medium heat until vegetables are tender. Stirring the chicken stock and bring the mixture to a boil. Stir in uncooked white rice and peas thawed, cover skillet. Boil down by 5 to 8 minutes additional. Remove from heat, stir again and serve immediately.