Louisiana Rice
1 medium onion, chopped
2 tablespoons oil
13-3/4 oz. can ready-to-serve chicken broth
1 large red, green or yellow pepper (or combination), sliced into thin strips
1-1/2 to 2 teaspoons chili powder
1/2 teaspoon dried thyme
1/4 teaspoon paprika
1/8 to 1/4 teaspoon ground red pepper
1-1/2 cups instant rice
Directions
In a medium saucepan, cook the onion, stirring frequently, in hot oil until just tender (do not brown).
Add in the chicken broth, pepper strips, chili powder, thyme, paprika and the red pepper. Bring to a full boil.
Add in the rice, stirring to blend. Cover and remove pan from the heat. Let stand for 5 minutes. Fluff mixture with a fork.
Makes 4 servings.