Bell Pepper Rice

Ingredients 

• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 cloves garlic minced
• 1 red bell pepper chopped into ½-inch pieces, about 1 cup
• 1 green bell pepper chopped into ½-inch pieces, about 1 cup
• ½ small yellow onion chopped into ¼-inch pieces, about ⅔ cup
• 1 cup rice
• 2 cups chicken or vegetable stock
• ¼-½ teaspoon kosher salt adjust to taste
• ¼-½ teaspoon freshly ground black pepper adjust to taste
• 2 tablespoons chopped fresh Italian parsley

Instructions

• In a large skillet over medium-high heat, warm the oil and the butter. Add the garlic, the bell peppers, and the onions. Toss to coat. Cook, stirring occasionally until the vegetables have softened, about 5 minutes. Transfer to a plate.
• Return the pan to the stove over medium-high heat and add the rice and the broth. Bring to a boil. Cover and reduce the heat to a simmer until the rice is cooked through, about 15-16 minutes.
• Remove from the heat and stir in the vegetables. Taste the rice and season to taste with salt and pepper. Serve warm.