1 med. onion
1 green pepper
1 red pepper
1 tbsp. butter
2 1/2 c. beef broth
1 c. brown rice
1/2 c. mayonnaise
1/2 c. unflavored yogurt
1 tbsp. picante sauce
1/4 c. chopped parsley
3 med. size tomatoes
1 cucumber
2 c. sliced pre-roasted lean beef torn into bite size pieces
Sprigs of parsley

Thinly slice 1/4 of the onion; set aside. Dice remaining onion, 4 rings, thinly slice, of both green and red peppers; set aside. Dice the remaining green and red pepper.

In a medium size fry pan, add butter and saute the diced onion and the green and red pepper, but not brown, add beef broth and brown rice and bring to a boil, reduce heat, cover tightly and cook over low heat until all water is absorbed, about 50 minutes. Spoon into large bowl. Cover and refrigerate until chilled, about 2 hours.

Combine mayonnaise, yogurt, and picante sauce. Dice 2 tomatoes. Slice the remaining tomatoes into thin wedges, cut several slices from the cucumber, dice remaining cucumbers, add mayonnaise mixture to the diced tomatoes and diced cucumbers and meat to the rice, mix gently.

Garnish with reserved sliced onions, green and red pepper rings, thinly sliced tomato wedges and cucumber slices and parsley sprigs. Yield: 8.