Ingredients
1 14 1/2-ounce can chicken broth
1 1/2 tablespoons olive oil
1/2 large onion, chopped
1/4 cup diced green bell pepper
1/4 cup diced red bell pepper
1 cup long-grain rice
1/3 cup chopped fresh basil or 1 1/2 teaspoons dried, crumbled
1/4 cup toasted pine nuts
Salt and pepper to taste
Preparation
Bring broth to simmer in small saucepan. Reduce heat to low and keep warm. Meanwhile, heat oil in another heavy small saucepan over medium heat. Add onion and sauté until translucent, about 6 minutes. Add rice and stir 1 minute. Add broth and bring to boil. Reduce heat to low. Cover and cook until broth is absorbed and rice is tender, about 20 minutes. Stir basil and toasted pine nuts into rice.
