During the summer months, I use a lot of stove-top recipes that utilize fresh vegetables from our backyard garden. What I like about these two recipes is that they are easy to prepare and make a nice hearty meal for my family.
If you are not familiar with what a Pimiento is…it’s a chili pepper that is sweet, although some of them can be hot. Pimiento is the red ‘stuffing’ that you find in Spanish green olives.
When it comes to making healthy dinner recipes for my family, I often will use rice because its a great source of vitamins, minerals and fiber. We prefer using white rice in these recipes, but you can certainly substitute with your favorite kind of rice.
Green Peppers, Pimientos and Rice
1 cup onions, chopped
1/2 cup green pepper, chopped
2 tablespoons butter or margarine
3 cups white rice, fully cooked
2 1/2 tablespoons pimientos, chopped
salt and black pepper, to taste.
Cook rice according to package directions and drain. In a large skillet, saute the chopped onions and green pepper in butter until they are tender. Stir in your fully cooked and drained rice, chopped pimientos, salt and black pepper. Simmer for 1 minute and remove from heat. Serve immediately.
Vegetables and Rice Medley
1 tablespoon vegetable oil
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1/2 of a red or green pepper, chopped
1 can (14 oz) chicken broth
1 1/2 cup white rice, uncooked
1 cup frozen peas
In a large skillet, heat up the vegetable oil. Stir in the chopped onion, carrots, celery and pepper. Cover and cook over medium heat until the vegetables are tender. Stir in the chicken broth and bring mixture up to a boil. Stir in the uncooked white rice and thawed peas, cover skillet. Simmer on low for 5 to 8 additional minutes. Remove from heat, stir again and serve immediately.