BELL PEPPER AND RICE PILAF

Ingredients

• 4 tablespoons (60 ml)) butter
• 1 large red onion, chopped
• 1 large red bell pepper, seeded, chopped
• 1 large yellow bell pepper, seeded, chopped
• 2 cups (480 ml) long-grain white rice
• 4 cups (960 ml) canned low-salt chicken broth
• 1/2 cup (120 ml) chopped fresh cilantro
• 1 cup (240 ml) toasted pecans.

Method

1. Melt the butter in a heavy large pot over medium heat. Add the onion and bell peppers and sauté until tender, about 12 minutes.
2. Add the rice and stir for 1 minute. Add the broth and bring to a boil, stirring occasionally.
3. Cover the pot, reduce the heat to medium-low, and simmer until the rice is tender and the broth is absorbed, about 25 minutes.
4. Season the pilaf to taste with salt and pepper. Sprinkle with the cilantro and pecans, then serve.