1 med. onion, chopped
2 tbsp. oil
13 3/4 oz. can chicken broth
Lg. red, green or yellow pepper, sliced
1 1/2 - 2 tsp. chili powder
1/2 tsp. thyme leaves
1/4 tsp. paprika
1/8 - 1/4 tsp. cayenne pepper
1 1/2 c. dry Minute Rice

Saute onion in oil until tender. Add broth, pepper, chili powder, thyme, paprika and cayenne pepper; bring to a boil. Stir in rice. Cover; remove from heat and let stand 5 minutes. Fluff with a fork. 4 servings.