4 tablespoons of olive oil
1 medium onion, finely chopped
2 green peppers and 2 red peppers or 4 peppers, cut into small cubes
4 tomato halves, seeded and chopped
4 sprigs of fresh parsley or 1/2 teaspoon dried parsley
to taste salt and black pepper
1 1/2 cups uncooked rice
2 cups hot chicken broth
4 tablespoons butter or margarine
4 tablespoons of olive oil
1 medium onion, finely chopped
2 green peppers and 2 red peppers or 4 peppers, cut into small cubes
4 tomato halves, seeded and chopped
4 sprigs of fresh parsley or 1/2 teaspoon dried parsley
to taste salt and black pepper
1 1/2 cups uncooked rice
2 cups hot chicken broth
4 tablespoons butter or margarine
Heat the olive oil in a large saucepan
Add the onion and peppers
Cook for 2 minutes, then cover and simmer over medium heat for 20 minutes
Add the tomatoes, parsley, salt, black pepper, rice, and hot broth
Stir well
Taste the broth and add salt if needed
Cover and cook slowly over low heat for 30 minutes, stirring occasionally
If necessary, add a little warm water
When the rice is cooked but still firm, transfer it to a shallow dish
Add the butter, mix well, and serve immediately
Serves 6.
