Nando's  Spicy  Rice 

Ingredients:

2 cups of cooked rice--make it like we normally make rice but add garlic ginger paste to it
1 tbsp soy sauce
1 bell pepper finely chopped
1/2 tsp pepper 
 2 tbsp oil
1 medium onion
1 tomato finely chopped
1 or 2 cloves garlic
3 tsp peri peri sauce

Heat oil and fry onion for 2 minutes. Then add garlic, bell pepper and tomatoes and mix well and then add rice then add peri peri sauce.

Peri-peri  sauce
 
8 dried whole red chillies (the long ones)
1/4 cup red chilles (the round ones)
2 tbsp crushed pepper
1/2 cup white vinegar
1/2 cup oil
3 cloves garlic
1 tsp. salt
4 tsp lemon juice
1/4 tsp turmeric
1 small onion

Put the above ingredients in a blender and blend until all is incorporated.

Hot Peri Peri Chicken Stir Fry 

1 lb chicken breast cut into long strips
1 tablespoon (or to taste) Peri Peri Sauce
1 tablespoon soy sauce
1 bag of "stir fry" veggies, or if not just get baby carrots and cut lengthwise and get mushrooms and other frozen veggies
1/4 cup oil
3 cloves garlic (crush it)
1 inch ginger (crush it)

Heat oil and add the crushed garlic and ginger then add chicken fry the chicken until it is golden then add the peri peri sauce, soy sauce in it. Then add the veggies and let it cook for about 5 minutes.

HAWAIIAN  RICE  

  Ingredients:

• ¾ cup cooked chicken , diced
• 1 egg
• 2 cups cooked rice , cold
• 2 green onions , diced
• ¼ cup carrot , finely diced
• ¼ cup pineapple , drained and diced
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 2 tablespoons vegetable oil
• pepper

Directions:

1. Heat oil, and add the chicken, rice, onions, carrots, soy sauce and sesame oil.
2. Stir-fry until hot (about 2 minutes).
3. Add the egg and continue stirring while cooking adding pepper to taste.
4. Add pineapple to warm rice and serve.
5. Note: Always use cold cooked rice for stir fry, it's the secret.

Hawaiian  Rice  Salad

Ingredients

1 cup long grain rice

2 cups vegetable stock

1/2 teaspoon turmeric powder

3/4 cup pineapple chunks

1/2 cup mangoes, chunks

1/4 cup walnuts/cashew nuts, coarsely crushed

1/2 cup raisins

1/2 cup cucumbers, chopped

1/2 stalk celery, chopped

For the dressing

4 tablespoons lemon juice

3 tablespoons honey

2 tablespoons pineapple juice

1 clove garlic

salt, crushed

pepper, crushed

shrimps / chicken grilled and chopped (optional)

Directions

Wash rice thoroughly.

In a pan, bring stock and turmeric powder to a boil.

Add rice.

Simmer until rice is cooked.

Drain, rinse and spread rice on a tray to cool.

Whisk dressing ingredients together in a bowl.

Taste and adjust seasoning.

In a bowl, mix rice with pineapple, mango, walnuts, raisins, cucumber and celery.

Gently fold in the dressing.

Serve.

Mexican  Corn  and  Rice  Casserole

Ingredients:

1 cup onion (chopped)

15 or 12 ozs corn

1 tbsp cilantro (14 cup fresh coriander)

2 tbsps butter

2 cups long grain white rice

6 ozs chicken (chopped)

14 ozs tomatoes (drain them and save the juice)

4 ozs green chilies (drained with juice saved)

15 ozs pinto beans

1 cup cheddar cheese

1 tsp thyme

1 garlic clove (chopped)

12 cup water

salt

pepper

seasoning

Method:

1	In large pot, melt butter and saute  onions, corn, cilantro and chicken over medium heat.
2	Once the onions are semi transparent, add rice and seasoning.
3	Drain beans and rinse them well, discarding the juice.
4	Add next ingredient list, saving all the juice from the tomatoes and chilies. Stirring to mix well.
5	Add  tomato and chili juice to equal 3 cups of water. Bring to boil, then reduce heat to low, cover and cook, stirring occasionally for 30-60 minutes, or until rice is done.
6	Leave for about five minutes to set and cool, then serve.

Sushi  Roll

Ingredients

• 2/3 cup uncooked short-grain white rice
• 3 tablespoons rice vinegar
• 3 tablespoons white sugar
• 1 1/2 teaspoons salt
• 4 sheets seaweed sheets
• 1/2 cucumber, peeled, cut into small strips
• 2 tablespoons pickled ginger
• 1 avocado
• 1/2 pound crab meat, flaked

Directions

1. In a medium saucepan, bring 1 1/3 cups water to a boil. Add rice, and stir. Reduce heat, cover, and simmer for 20 minutes. In a small bowl, mix the rice vinegar, sugar ,and salt. Blend the mixture into the rice.
2. Preheat oven to 300 degrees F (150 degrees C). On a medium baking tray, heat  seaweed sheets in the preheated oven 1 to 2 minutes, until warm.
3. Center one sheet on a bamboo sushi mat. Wet your hands. Using your hands, spread a thin layer of rice on the sheet and press into a thin layer. Arrange 1/4 of the cucumber, ginger, avocado, and crab meat in a line down the center of the rice. Lift the end of the mat, and gently roll it over the ingredients, pressing gently. Roll it forward to make a complete roll. Repeat with remaining ingredients.
4. Cut each roll into 4 to 6 slices using a wet, sharp knife. 

***  If you do not have a bamboo sushi mat, the easiest way to roll the sushi is to use a clean dish towel. Sushi can be filled with any ingredients you choose. Try smoked salmon instead of  crab meat. Serve with teriyaki sauce and wasabi