3/4 c. converted rice (not precooked)
1/4 c. onions, diced
1 tbsp. chicken base
dash of ground white pepper
3 tbsp. butter
1 1/4 c. hot water
2 tbsp. red bell peppers, diced
1/4 c. green peppers, diced

Wash rice in hot water until all starch is removed. Sauté onions in butter for 5 minutes. Pour over rice and stir until all grains of rice are covered with butter. Mix chicken base and white pepper with hot water until dissolved. Stir into rice. Place in suitable pan and cover.

Bake at 350°F for 25 to 30 minutes. Mix green and red diced pepper into cooked rice.