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| 2 Esslöffel | olive oil |
| 1 mittel | Yellow onion; peeled and finely chopped |
| 1 | Medium- sized red bell pepper, seeded and diced |
| 1 | Medium- sized green bell pepper, seeded and diced |
| 1 | Fresh yellow wax chile; roasted, peeled, seeded and diced |
| 1 Tasse | Uncooked white rice |
| 2 Tasse | Low-fat chicken or vegetable stock |
| 1 Esslöffel | Chopped fresh parsley or cilantro |
| 1 Teelöffel | black pepper ground |
| 1/2 Teelöffel | salt |
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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. This is great served with Margarita Chicken or broiled fish. Lynn Nusom is the author of nine cookbooks, including Christmas in New Mexico, The New Mexico Cook Book, The Tequila Cook Book, The Sizzling Southwestem Cookbook and more than 650 newspaper and magazine articles on cooking and travel.
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