Rice with Peppers

Wash and finely dice the green, red, and yellow bell peppers into small, uniform pieces, and finely chop the fresh parsley. Set all prepared ingredients aside.

In a large pot over medium heat, melt the butter or margarine until it begins to foam. Add the diced bell peppers and sauté, stirring occasionally, until they soften and become fragrant.

Pour in enough water or clear broth to fill the pot to your desired serving volume, then bring the liquid to a gentle boil over medium-high heat.

Rinse the rice thoroughly under cold running water until the water runs clear to remove excess starch.

Add the rinsed rice to the boiling broth and stir to combine. Reduce the heat to medium and cook uncovered, stirring occasionally, until the rice is tender.

Stir in the pepper sauce and adjust the seasoning to taste with salt and additional pepper sauce as desired.

Remove the pot from heat and ladle the consommé into serving bowls. Garnish generously with the freshly chopped parsley and serve immediately.