Confetti Rice

• 1 Tablespoon olive oil
• 1/4 cup chopped red onion
• 1/4 cup chopped green bell pepper
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped yellow or orange bell pepper
• 1-3/4 cups chicken stock
• 1 cup long grain rice

Directions

Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and bell peppers to the pan and cook until tender, about five minutes.

Add the chicken stock to the pan, cover the pan and bring the mixture to a boil. Add the rice and reduce to a simmer. Cook for 20 minutes. Stir the rice. Turn off the heat and let the rice sit for five to ten minutes. Serve with your favorite main dish.