Bell Pepper and Rice Pilaf

• 6 tablespoons (3/4 stick) butter
• 1 large red onion, chopped
• 1 large red bell pepper, seeded, chopped
• 1 large yellow bell pepper, seeded, chopped
• 2 1/3 cups long-grain white rice
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 3 3/4 cups canned low-salt chicken broth
• 1/2 cup chopped fresh cilantro

1. Melt butter in heavy large pot over medium heat.
2. Add onion and bell peppers and saute until tender, about 12 minutes.
3. Add rice, cumin and chili powder; stir 1 minute.
4. Add broth and bring to boil, stirring occasionally.
5. Cover pot.
6. Reduce heat to medium-low and simmer until rice si tender and broth is absorbed, about 25 minutes.
7. Season pilaf to taste with salt and pepper.
8. Sprinkle with cilantro and serve.

butter, red onion, red bell pepper, yellow bell pepper, longgrain white rice, ground cumin, chili powder, chicken broth, fresh cilantro

Taken from www.epicurious.com/recipes/food/views/bell-pepper-and-rice-pilaf-4425 (may not work)