Ingredients

• 1 3/4 cups chicken stock
• 1 tablespoon butter
• 1 cup light brown rice (recommended: Texmati)
• 2 cups finely chopped bell peppers in 3 colors, such as orange, yellow and red
• 1 lime, juiced

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Instructions

1. Heat the stock and butter in a sauce pot over medium heat and bring to a boil. Stir in the rice, then reduce heat to a simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.