Baked Rice With Yellow Squash and Red Pepper

• 1 medium-size red sweet pepper
• 2 small yellow squash, about 1/2 pound
• 2 tablespoons butter
• 1/2 cup finely chopped onion
• 1 cup converted rice
• 1 bay leaf
• 2 sprigs fresh thyme or 1/2 teaspoon dried
• 18 teaspoon Tabasco sauce
• 1 1/4 cups water or fresh or canned chicken broth
• Salt and freshly ground pepper to taste

1. Core and seed pepper.
2. Cut flesh into thin strips about 1 1/2 inches long.
3. Wash and trim squash.
4. Cut into 1/2-inch cubes.
5. Heat 1 tablespoon of the butter in a saucepan and add onion.
6. Cook, stirring, until wilted.
7. Add pepper strips and squash and cook, stirring, 1 minute over medium heat.
8. Add rice, bay leaf, thyme, Tabasco sauce, water, salt and pepper.
9. Stir and bring to a boil.
10. Cover and simmer for 17 minutes.
11. Discard thyme sprigs and bay leaf.
12. Using a fork, distribute the remaining 1 tablespoon butter through the rice.
13. Keep covered in a warm place until ready to serve.

red sweet pepper, yellow squash, butter, onion, rice, bay leaf, thyme, tabasco sauce, water, salt

Taken from cooking.nytimes.com/recipes/10011 (may not work)