Ingredients:

1 c Uncooked long grain rice
4 T Oil
2 T Diced bell pepper
3 T Diced onion
1 t Dried parsley flakes
3 oz Tomato paste
2 ea Cloves garlic, minced
2 1/2 c Cold water
3/4 t Salt

Preparation:

Lightly brown rice in oil over medium heat, stirring constantly.
Add bell pepper amd onion and saute for five minutes more, stirring often.
Remove from heat; add parsley, tomato paste and garlic. Stir well then add water and salt.
Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed.
Remove from heat and let steam 10 minutes before serving.

Ingredients:

3 cups cooked rice
1/4 cup corn (small grain)
1/2 cup finely chopped pineapple
1/4 cup diced tomatoes
1/2 cup red kidney beans (washed and boiled or ready to serve)
1 tablespoon minced garlic
1/4 cup chopped long beans
1 tablespoon soy sauce
3 tablespoon vegetable oil
1/2 teaspoon salt
5 green diced chiles
Few finely sliced onion (optional)

Preparation:

Heat the oil in a wok, and when hot, fry the garlic until fragrant.
Add the kidney beans, baby corn, long beans and rice and stir fry until the rice is throughly mixed with the vegetables.
Add the tomato and pineapple. Season to taste with soy sauce, salt and green chiles. Stir throughly, dip onto plates, and serve with spring onions and sliced cucumber.
Fry the garlic into the oil of a preheated wok. Incorporate the beans, corn and rice. Fry the mixture while stirring without over cooking (burning). Incorporate the chopped pineapple and tomatoes and add the desired seasonning using the soy sauce, chiles and salt.

Yields 6 servings.