• ¾ Cup long grain white rice
• ¾ Cup red bell pepper, diced
• ¼ Cup onion, diced
• 1-2 Cloves garlic, minced
• 2 Cups chicken broth
• ½ Tablespoon butter
• ½ Tablespoon olive oil
• ¼ Cup dry white wine
• 4 Tablespoons grated Parmesan cheese
• Salt

 
     1. Melt the butter in a sauté pan and add the olive oil. Add the
         onion, red bell pepper and garlic. Sauté until all the vegetables
         are limp.

     2. Add the rice and sauté until golden. Carefully add the wine and
         stir. Add the chicken broth and bring to a boil.

     3. Stir once and cover with a tight fitting lid. Reduce the flame and
         simmer for 20 - 30 minutes or until the rice is tender.

     4. Gently stir in the grated Parmesan cheese and serve.