• 1 cup of Abukass Rice
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/4 cup water
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/8 teaspoon pepper
• 1/2 cup diced sweet red pepper
• 1/2 cup diced green pepper
• 1/2 cup frozen green peas, thawed
• 2 tablespoons minced fresh parsley
  
  

Preparation

• In a large saucepan, combine the first six ingredients; keep it until boil.
• Add the peppers.
• Reduce heat; cover and simmer for 15-20 minutes or until rice is tender.
• Remove from the heat. Add the peas. Cover and let stand for about 5 minutes or until heated through and liquid is absorbed.
• Add parsley.