1. Preheat oven or toaster oven to 350.

2. Toast pinenuts in oven for 3 minutes or until lightly browned. Remove to a plate.

3. Heat oil in large heavy saucepan over medium heat.

4. Add rice and saute, stirring 2 minutes.

5. Pour hot water over rice and stir once, add salt and pepper.

6. Bring to a boil over high heat, reduce heat to low, cover tightly and

simmer without stirring 14 minutes or until tender.

7. Fluff rice with a fork and gently stir in peppers and parsley.

8. Serve sprinkled with toasted nuts.