|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Chopped onion||3 Tablespoon|
|Chicken broth||3 Cup (48 tbs)|
|Raw rice||1 Cup (16 tbs)|
|Garlic salt||1⁄4 Teaspoon|
Whirl green pepper, parsley, and onion in blender with part of chicken broth. Heat oil in frying pan. Add rice and salt, and stir to coat and heat rice. Add blended mixture and remaining chicken broth. Cover and simmer until rice is tender, about 20 to 30 minutes.