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Rice Pilaf with Parsley

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1 cup long grain rice
1 tablespoon oil
1 medium onion, finely chopped
1 tablespoon soy sauce
2 tablespoons finely chopped green bell pepper
2 tablespoons finely chopped fresh parsley
1 tablespoon tomato paste
2 cups beef or chicken broth


Heat oil in a heavy saucepan or Dutch oven. Add onion and sauté 4 to 5 minutes until onion is tender but not browned. Mix in the rice and stir until evenly coated with oil. Add soy sauce, green bell pepper, parsley, tomato paste, and broth. Bring to a boil, reduce heat and cover with lid. Cook for about 20 minutes without lifting the lid. Fluff the rice with a fork.

Serve immediately.

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