3 tbsp. olive oil
1 hot dry chili pepper
1 lg. Bermuda onion, fine slice
1 each green and red pepper (cored, seeded and finely sliced)
1 sm. zucchini, diced
3 tbsp. parsley, chopped
3 cloves garlic, minced
1 (2 lb.) can Italian tomatoes, drained and chopped
1 1/2 c. Italian rice
2 1/2 c. chicken bouillon
Salt
Black pepper

Heat oil and chili pepper in skillet. Add onion, saute 5 minutes. Reduce heat, simmer 20 minutes. Add peppers and zucchini, cook until soft. Add parsley, garlic and tomatoes. Bring to boil. Add rice and bouillon. Season with salt and pepper. Reduce heat (cover skillet) 30 minutes. Rice should be tender and liquid absorbed.