1 tablespoon vegetable oil
1 large onion, chopped
1 large green bell pepper, chopped
1 medium green bell pepper, chopped
1 medium onion, chopped
1/2 teaspoon salt
3 teaspoons dried minced onion
2 teaspoons dried minced cloves
1 cup water
1 1/2 cups uncooked white rice
1 1/2 cups water
1 1/2 cups uncooked long grain white rice
1 cup water
In a large saucepan, heat oil over medium heat. Saute onion and green pepper for about 45 minutes, stirring occasionally. Reduce heat to low; cook onion and green pepper for about 30 minutes, stirring occasionally. Add salt, garlic, onion powder and white rice. Stir together and cook, stirring occasionally, for 45 minutes to 1 hour. Stir in onion and green pepper. Bring to a boil, then reduce heat to medium-low (the rice is in thick pieces). Stir in water. Bring to a boil, then reduce heat to medium-low (the water heats rapidly.) Bring to a boil, then reduce heat to low (the rice is in thick pieces). Cook, stirring occasionally, for about 45 minutes to 1 hour. Stir in bean sprouts, carrots, celery and onion. Remove from heat.
Stir in salt, garlic, onion powder and rice. Simmer about 5 minutes, stirring occasionally, until rice is tender.
Remove from heat. Stir in bean sprouts, carrots and celery. Stir in onion and green pepper. Serve over rice.