Preparation

In a cauldron, sauté the pepper, salt and peppers, the onion for 5 minutes, then add half of the butter, add 1/2 cup of water, bring to a boil, then cover and when it is 10 minutes to turn off, sprinkle a little more of Butter

tips
if you wish, you can add a little garlic when cooking the peppers and onions or even a little white wine.

Ingredients

  • - 200 gr of rice
  • - 1/2 cup olive oil
  • - 1/2 cup of water
  • - 2 tsp black pepper
  • - 1/2 tbsp butter
  • - 1 red pepper, chopped
  • - 1 yellow bell pepper, chopped
  • - 1/2 minced