1 c. long grain rice
1 green pepper
1/2 med. onion
2 garlic cloves
1/4 c. fresh parsley
3 tbsp. olive oil
2 c. chicken broth, (strong with a few strands of Saffron)
Salt to taste

Soak rice in hot water for a few minutes. Rinse rice. Remove stems and seeds from green pepper and peel onions. Blend well green peppers, onions, garlic and parsley in food processor. Heat one tablespoon olive oil and add green pepper mixture. Cook and stir for 2 to 3 minutes.

In a fry pan heat 2 tablespoons olive oil and the rice, cook over medium heat until the rice kind of absorbs the oil. Add green pepper mixture and the broth. Place in a baking dish and bake for 20 minutes in a 375 degree oven. Touch the rice, if it is soft but firm, it is ready. Sprinkle with some parsley and 4 ounces Mozzarella cheese; serve hot. Serves 4 to 6 people. Double rice and broth to serve eight people. For strong broth, add some bouillon cubes.