Instructions - 6 servings
Remove stems and seeds of peppers. Pierce on bottoms with tip of a parking knife. Set aside.
Combine finely chopped onions and pine nuts in a saucepan. Add oil.
Saute covered for 20 minutes or until onions are tender, stirring occasionally. Stir in rinsed and drained rice; mix well. Saute for 3-4 minutes, stirring again. Add minced tomatoes reserving one, salt, sugar and hot water; stir.
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