"This dish goes together quickly," reports Dorothy Collins of Winnsboro, Texas. "It's a good way to use up bits of frozen peppers."
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 2 tablespoons butter
- 1/4 teaspoon salt
- 3 cups hot cooked rice
- In a large skillet, saute peppers in butter for 8-10 minutes or until tender; stirring occasionally. Sprinkle with salt; toss with rice. Yield: 6-8 servings.
Originally published as Calico Rice in Taste of Home August/September 1996, p45
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