2 cups water
1 teaspoon salt
3 medium red bell peppers, seeded and cut into 1/2 inch slices
3 medium onions, peeled and sliced
3 teaspoons olive oil
1 tablespoon chili powder
1/4 teaspoon salt
1 tablespoon black pepper
1 cup uncooked instant rice
1/2 onion, sliced
1 cup cooked chicken
1 large green bell pepper, chopped
1 (26 ounce) can crushed pineapple with juice
1 (2.5 ounce) can garbanzo beans, drained
1/2 cup oil for frying
When preparing the brown rice, add the water, salt, red peppers, onions, olive oil, chili powder, salt, black pepper, and rice. Mix together well and continue cooking until heated.
Heat oil in a medium Dutch oven set in medium heat. Fry shrimp until bright green, about 8 minutes. Add chicken and green pepper to hot oil. Fry coated shrimp into golden brown, about 3 minutes. Remove from heat and drain on paper towels.
Remove shrimp and ginger root halves, discard skins, and cut to pieces. Fry in oil in nonstick skillet for 3 to 4 minutes on each side. Transfer shrimp to paper towels to keep warm.
Fry green bell peppers in oil and water, until golden brown. Fry another 3 to 4 minutes, or until green parts are separate. Remove from skillet, and cool in skillet until liquid inside. Stir green peppers together with shrimp, and cook for 5 minutes.
Add pineapple and ham, and heat through. Transfer shrimp to paper towels to cool.
Heat 1 tablespoon of oil in a skillet over medium heat. Saute green pepper and shrimp in oil just until lightly browned. Dredge with brown rice, put in bowl, and microwave in 10 second increments until cooked through. Toss in cranberry slices and serve immediately topped with sliced pineapple. Garnish with chopped pineapple and sausage.
Bring a large pot of water to a boil. Add rice and stir. Reduce heat, and simmer for 2 minutes, or until heated through.
Fry listed in recipe ahi rolls in 1/2 cup olive oil. Dip in brown rice and fry until golden and well coated. Serve warm, with coleslaw, or barbecue sauce.