Ingredients

• 3/4 cup rice, uncooked
• 2 teaspoons vegetable oil
• 1/2 cup onion
• 1/2 cup green pepper
• 1 clove garlic
• 1 cup reduced-sodium chicken broth
• 1-1/4 cups water
• 1/2 teaspoon black pepper

Preparation

1. Chop onion, green pepper and garlic.
2. In a casserole or saucepan sauté rice in oil until rice is light brown, stirring frequently. 
3. Add onion and green pepper and continue to sauté until vegetables are tender but not browned. 
4. Add garlic and continue cooking for 1 minute.
5. Add broth, water and black pepper. Cover and bring to a boil; reduce heat and simmer about 20 minutes until rice is cooked. 

Helpful hints

• Freeze or refrigerate leftover portions for a quick dish later.