1 sm. green pepper, cut in strips
1 sm. red pepper, cut in strips
1/4 c. pine nuts or slivered almonds
1 clove garlic, minced
1 tbsp. butter, melted
1 1/3 c. cooked rice, cooked in fat-free chicken broth
2 tbsp. snipped fresh parsley

Cook peppers, pine nuts, and garlic in butter in large skillet over medium- high heat until light brown. Add rice and parsley; stir until thoroughly heated. Makes 4 servings.

MICROWAVE OVEN INSTRUCTIONS: Combine peppers, pine nuts, garlic, and butter in shallow 2-quart microproof baking dish. Cover and cook on high (maximum power) 4 to 5 minutes; stir after 2 minutes. Stir in remaining ingredients; cook on high 1 minute or until thoroughly heated.