Ingredients:
1 small green peppers, cut into strips
1 small red peppers, cut into strips
1/4 cup pine nuts, or slivered almonds
1 clove garlic, minced
1 tablespoon margarine, melted
2 cups rice, cooked in chicken broth
2 tablespoons parsley, freshly chopped
Directions:
Cook peppers, pine nuts, and garlic in butter in large skillet over medium-high heat until light brown.
Add rice and parsley; stir until thoroughly heated.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.