Confetti Rice 1 T. butter 1 medium onion, chopped 2 cloves garlic, minced 1 c. long grain rice, uncooked 1/4 t. cumin 1/4 t. chili powder 1/4 t. salt 1 T. vegetable or chicken boullion powder 2 c. water 1/4 c. yellow pepper, finely chopped 1/4 c. red pepper, finely chopped 1/4 c. green pepper, finely chopped In a large saucepan, melt butter over medium-high heat. Add onion and garlic. Cook for about 3 minutes, stirring often, until onion is soft. Add rice, cumin, chili powder and salt. Heat and stir for about 1 minute until rice is coated. Add bouillon powder and water. Stir. Bring to boil. Reduce heat to medum-low. Cover and simmer for 15 minutes or until liquid is absorbed and rice is tender. Remove from heat. Add red pepper, yellow pepper and onion. Stir until just combined. Cover. Let stand for 5 minutes.
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