(adapted from this recipe on allrecipes.com)
14 fluid oz chicken broth (That's either a can of broth or a little over 1 3/4 cups water + 2 bouillon cubes)
1 cup uncooked rice
1/4 cup water
1/4 tsp salt
1/4 tsp oregano
1/8 tsp black pepper
1 cup diced bell peppers (Here's where you can have some fun. I did half a cup red peppers and half a cup green peppers. Try 1/3 cup each of red, orange, and yellow. Have fun with this part, as long as it adds up to a whole cup)
1/4 cup onion, minced
1/2 cup frozen green peas, thawed
2 tsp parsley
dash lemon juice (optional)
1. In a large pot, combine broth, rice, water, salt, oregano, and black pepper. Cover, and bring to boil. Just as it starts to boil, add bell peppers and onions. Reduce heat to low and simmer for 15-20 minutes, or until rice is tender.
2. Remove from heat and stir in peas. Cover again and let stand 5 minutes.
3. Toss with parsley and a dash of lemon juice (if desired). If you've read many of my recipes, you can probably tell that I like to add lemon juice to a lot of things.
4. Pair it with a bland-looking main dish, and you've got yourself an awesome-looking meal.