Serves 12

1 1/2 cup finely chopped onion
4 celery ribs finely chopped
1 red bell pepper chopped
1 green bell pepper chopped
2 T butter
4 cups vegetable stock
2 cup basmati rice
Salt and pepper to taste

Saute onion, celery and peppers in butter over medium high heat for 2 minutes
until slightly softened. Add the rice and stir. Cook for about 1 minute stirring
constantly. Add the chicken broth, salt and pepper. Bring to a boil. Reduce heat
to a simmer and cover. Cook for 15 minutes or until all the liquid is absorbed.