This richly colored dish is good warm or at room temperature, which makes it good for taking to a family dinner or picnic. Using smoked paprika offers the smoky flavor of bacon or ham without the meat.
2 tablespoons olive oil
1/4 cup chopped green bell peppers
1/2 cup chopped onions
1 teaspoon chopped garlic
1 (14 1/2-ounce) can diced tomatoes
2 cups chicken broth
1 teaspoon dried thyme, crushed
1 cup uncooked white rice
1/2 teaspoon salt
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
2 tablespoons chopped Italian parsley
Place the olive oil in a large saucepan over medium heat. Add the green bell peppers, onions, and garlic and cook, stirring, until the vegetables are soft but not brown.
Add the tomatoes with their liquid, chicken broth, and thyme and bring to a boil. When the mixture is boiling, add the rice and salt. Cover the pan and reduce the heat to a simmer. Simmer for about 15 minutes or until the rice is cooked. Stir in the smoked paprika and cayenne pepper, then garnish with the chopped parsley.