1 3/4 cups chicken stock
1 tablespoon butter
1 cup light brown rice, such as Texmati
2 cups bell peppers in 3 colors, such as orange, yellow and red, finely chopped
Juice of 1 lime
Heat the stock and butter in a saucepot over medium heat and bring to a boil. Stir in the rice, then reduce the heat to simmer. Cover and cook for 18 minutes, then fluff the rice with a fork and transfer it to a serving bowl. Stir in the peppers and the lime juice and serve.