~~~~~ RICE PRIMAVERA ~~~~~

2 cups Chicken Stock
1 cup White Rice (uncooked)
2 tsp Butter
1/2 cup Onions (diced)
1 cup Green and Red Bell Peppers (seeded and julienned)
1/2 tsp Dried Basil Leaves (crushed)
2 tbsp Fresh Parsley
Salt and Pepper to taste

1.  In large stock pot add chicken stock, bring to boil and stir in rice.
2. Cover, reduce heat and simmer for approximately 20 minutes.
3. Remove from heat and let stand for 5 minutes or until liquid is absorbed.
4. In separate skillet, add butter and onions.
5. Sauté for 5 - 7 minutes (until tender).
6. Add to cooked rice, peppers and basil.
7. Toss to combine.
8.  Serve garnished with chopped parsley.
 

Serves 8