2-4 tablespoons butter
1/2 medium onion, diced
1/4 cup orange or red pepper, minced
1/2 teaspoon salt
1 3/4 cups chicken broth (or 1 - 14.5 oz can)
Place the rice in a fine strainer and rinse until water runs clear. Set aside. In a medium saucepan, melt the butter over medium heat, then add the onion and peppers and cook until soft and translucent. Add the rice to the pan and toast it for a few minutes until fragrant. Add the broth and salt. Bring to a boil over med-high heat. As soon as the water comes to a boil, reduce heat to low and cover the pot. Cook without lifting the lid for 20 minutes. Remove the pan from the heat and let sit, covered, for another 5-10 minutes. Remove the lid and fluff the rice with a fork. Serve.
Image from spendwithpennies.com
