Rice with Pine Nuts and Tri-colored Peppers

Toast the pine nuts in a large skillet over medium heat, stirring frequently until fragrant and lightly golden, about 2-3 minutes. Transfer to a plate and set aside.

In the same skillet, melt the butter over medium-high heat. Add the minced garlic and sauté until fragrant, about 30 seconds.

Add the green, red, and yellow pepper strips to the skillet and cook, stirring occasionally, until the peppers are tender-crisp, about 3-4 minutes.

Stir in the cooked rice (prepared in chicken broth) and mix until the rice is heated through and evenly coated with the butter, about 1-2 minutes.

Add the toasted pine nuts back to the skillet and toss gently to combine all ingredients. Taste and adjust seasoning if needed, then serve immediately.