3/4 c. long grain rice
1/4 c. diced onion
1 tbsp. chicken bouillon
3 tbsp. butter
1 1/4 c. hot water
1/4 c. green and red pepper

Wash rice in hot water. Sauté onion in butter 5 minutes. Add rice to sauté pan and stir until all grains are covered with butter. Mix bouillon and peppers with hot water until dissolved. Stir with rice. Pour into buttered casserole dish. Cover and bake at 350°F for 30 minutes.