1 c. long grain rice
1 tbsp. oil
1 med. onion, finely chopped
1 tbsp. soy sauce
2 tbsp. finely chopped bell pepper
2 tbsp. finely chopped parsley
1 tbsp. tomato paste
2 c. beef or chicken broth

Heat oil in a heavy saucepan or Dutch oven. Add onion and saute for 4 to 5 minutes until onion is tender but not browned. Mix in the rice and stir until evenly coated with oil. Add soy sauce, bell pepper, parsley, tomato paste and broth. Bring to a boil, reduce heat and cover with lid. Cook for about 20 minutes without lifting the lid. Fluff the rice with a fork. Serve immediately.