2 tablespoons butter or margarine
1-1/2 cups chicken broth
2/3 cup uncooked long grain rice
1/4 cup finely chopped green pepper
1/4 cup minced fresh parsley or 4 teaspoons dried parsley flakes
Dash pepper
1/4 cup shredded cheddar cheese, optional
In a skillet, sauté onions in butter until tender. Stir in the broth, rice, green pepper, parsley and pepper; bring to a boil. Remove from the heat; pour into a greased 1-quart baking dish. Cover and bake at 350 degrees for 25 minutes or until rice is tender. Top with cheese if desired; bake 3 minutes longer or until melted.
Makes 2 to 3 servings.