2 tablespoons of olive oil 1 medium yellow onion; peeled and diced 1 medium sized red bell 1 medium sized green bell 1 fresh yellow wax chile 1 cup of uncooked white rice 2 cups of low-fat chicken or vegetable 1 tablespoon of chopped fresh parsley 1 teaspoon of ground black pepper 1/2 teaspoon of salt
Heat the olive oil in a 2-quart Dutch oven or heavy pan with a tight fitting lid, then add the onion, bell peppers and chile, stir and turn the heat down to medium. Cook for 5-6 minutes then stir in the rice. Add the chicken stock, parsley or cilantro, pepper and salt. Cover and simmer, over low heat, for 20 minutes or until the rice is done.
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