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Rice with Pine Nuts and Tri-Colored Peppers

1 small green pepper, cut into strips
1 small red pepper, cut into strips
1 small yellow pepper, cut into strips
1/4 cup pine nuts or slivered almonds
1 clove garlic, minced
1 tablespoon butter or margarine, melted
2 cups cooked rice (cooked in chicken broth)

1. Cook peppers, pine nuts and garlic in butter in large skillet over medium-high heat until light brown. Add rice; stir until thoroughly heated.

Makes 4 servings.

Recipe provided courtesy of USA Rice Federation.