Preparation time: 10 minutes. Cooking time: 20 minutes. Serves: 4.

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

1. In a heavy saucepan or Dutch oven, heat oil.

2. Add onion. Saute 4 to 5 minutes until onion is tender, but not browned.

3. Mix in rice. Stir until evenly coated with oil.

4. Add soy sauce, bell pepper, parsley, tomato paste and broth.

5. Bring to a boil. Reduce heat. Cover.

6. Cook for about 20 minutes.

7. Fluff the rice with a fork. Serve immediately.

Good served with: Baked or roasted chicken, meat loaf, baked ham or beef stew. Recipe can be halved or doubled.

TIPS: If you have leftover meat on hand, chop it finely and add up to 2 cups to the rice to make a hearty main dish.

HEALTH NOTE: To reduce sodium, use low-salt soy sauce and broth.