1 cup Brown Rice, long grain 2 cups Chicken stock 1/2 cup Green Peppers (bell peppers)chopped 1/4 cup Onions, chopped
Place rice and srock in medium saucepan. Heat on medium/high until boiling. Cover, reduce heat to low and allow to simmer for 20 minutes. Remove lid and add peppers and onions. Cover and allow to simmer for 20 minutes longer. At this point you may add ground Rosemary for a flair.