Ingredients

• 1 large bell pepper, chopped

• 1 Large Onion, chopped

• 8 tablespoons (1 stick) butter

• 4 Chicken bouillon cubes

• 2 cups water

• 1 cup uncooked white rice

• Ground black pepper to taste

Directions

1. Pre Heat oven to 350*

2. Sauté bell pepper and onion in butter

3. Add bouillon cubes to mixture and stir until dissolved

4. Combine rice and water to mixture

5. Pour into a 13 x 9-inch baking dish

6. Sprinkle with pepper or Chef Cecil’s Poultry Heat