1 small green pepper, cut into strips
1 small red pepper, cut into strips
1 small yellow pepper, cut into strips
1/4 cup pine nuts or slivered almonds
1 clove garlic, minced
1 tablespoon butter or margarine, melted
2 cups cooked rice (cooked in chicken broth)
Cook peppers, pine nuts and garlic in butter in large skillet over medium-high heat until light brown. Add rice; stir until thoroughly heated.
Makes 4 servings.