1 small green bell pepper, diced 1 small red bell pepper, diced 1/4 cup pine nuts 1 clove garlic, minced 1 tablespoon olive oil 2 cups rice 4 cups chicken broth 2 tablespoons parsley, freshly chopped salt and pepper, to taste
Saute peppers, pine nuts, garlic and rice in olive oil until rice is browned. Place in crockpot. Add chicken broth, parsley, salt and pepper. Cook on LOW for 5-6 hours.
shared by: Sarah Christine Bolton, CDKitchen Staff