1/2 cup finely chopped onion
3 celery ribs, finely chopped
1/2 medium red bell pepper, chopped
1/2 medium green bell pepper, chopped
2 tablespoons butter
4 cups chicken broth
1 teaspoon salt
Freshly ground black pepper to taste
2 cups long-grain rice
In a large saucepan, saute onion, celery and pepper in butter over medium heat for 2 minutes, or until crisp-tender.
Add the chicken broth, salt and pepper; bring to a boil.
Add rice, cover and reduce heat to low. Simmer for 20 minutes.
Remove from heat; gently fluff with fork and serve.
Makes 6 servings.