Green Parsley and Pepper Rice

Heat a small amount of vegetable oil in a medium saucepan over medium heat. Add the diced green pepper and sliced green onions, and sauté for 3–4 minutes until softened.

Add the uncooked rice to the saucepan and stir to coat the grains with the oil and vegetables. Toast the rice lightly for about 2 minutes, stirring frequently.

Pour the boiling chicken broth over the rice and vegetable mixture, stirring to combine. Bring the mixture back to a boil over medium-high heat.

Season the mixture with salt and black pepper to taste, then stir in the freshly chopped parsley.

Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer until the rice has absorbed the broth and is tender.

Remove the saucepan from heat and let the rice rest, covered, for 5 minutes to allow the grains to finish steaming and firm up.

Fluff the rice gently with a fork, adjust seasoning with additional salt and black pepper if needed, and garnish with extra fresh parsley before serving.