1 medium green pepper, diced
1 medium yellow pepper, diced
1 medium sweet red pepper, diced
1 medium onion, diced
2 tbsp. butter
1 1/2 c. uncooked long grain rice
1 envelope dry onion soup mix
2 tbsp. picante sauce or salsa
1 tbsp. ground cumin
4 garlic cloves, minced
1/2 tsp. salt
3 c. water
sour cream (optional)

In a skillet or saucepan, sauté peppers and onion in butter for 3 minutes. Stir in the rice, soup mix, picante or salsa, cumin, garlic, salt and water. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes or until rice is tender. Garnish with sour cream, if desired.

Yield: 6 to 8 servings.