Rice with Beans and Peppers
Rinse rice in a sieve under running water.
Peel and dice shallot. Heat the oil in a pan and saute the shallot until translucent. Add the butter and rice and saute breifly. Add the broth and season with salt and pepper. Bring the broth to a boil, reduce the heat to a simmer, cover and cook until tender, about 20 minutes.
Drain and rinse the beans. Rinse the bell peppers, cut in half, remove seeds and ribs and dice. Stir the beans and bell peppers into the rice about 5 minutes before the end of cooking. Season with salt and pepper and serve.