Adapted from
Better Home & Gardens, New Dieter's Cookbook
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1 1/2 c
chicken broth
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1/2 c
long-grain white rice, cooked
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1/2 tsp
black pepper
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1/2 c
bell peppers, chopped
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1/2 c
onions, chopped
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1 c
canned peas, drained
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1 tbsp
parsley
In a saucepan, heat broth to boiling. Stir in rice and black pepper. Cover and simmer for 30 minutes. Stir in bell peppers and onions; return to boiling. Cover and simmer about 15 minutes more or till rice is tender. Stir in peas and parsley; heat through.