CHRISTMAS RICE

1/2 cup finely chopped onion
3 ribs celery, finely chopped
1/2 medium red bell pepper, chopped
1/2 medium green bell pepper, chopped
1 tablespoon butter or margarine
2 cups chicken broth
2 cups uncooked instant rice
1/2 teaspoon salt (optional)
1/4 teaspoon pepper

In a skillet, saute onion, celery, and bell peppers in butter over medium heat for 2 minutes or until crisp-tender. Remove from the heat; set aside.

In a saucepan, bring broth to a full boil. Remove from the heat. Quickly stir in rice, celery mixture, salt is desired, and pepper. Cover and let stand for 6 to 7 minutes. Stir before serving.

Servings: 6
Source: Taste of Home Magazine, December/January 1999